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Categories:
tomato soup water flour chuck roast carrots onions potatoes celery mushrooms Italian seasoning mix bay leaf pepper
Viewed: 55 - Published at: 10 years agoIngredients
- 1 can tomato soup, undiluted
- 1 c. water
- 1/4 c. flour
- 2 lb. chuck roast, cut in cubes
- 4 medium carrots, cut in 1-inch slices
- 6 small onions, quartered
- 5 medium potatoes, cut in chunks
- 1/2 c. celery, 1-inch chunks
- 14 whole fresh mushrooms
- 2 beef bouillon cubes
- 1 Tbsp. Italian seasoning mix
- 1 bay leaf
- dash of pepper
Method
- Mix together soup, water and flour until smooth.
- Combine with remaining ingredients in covered roaster.
- Bake at 275° for 4 to 5 hours.
- Add about 1 cup frozen peas during last hour.
