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Categories:Viewed: 49 - Published at: 5 years ago
Ingredients
- 3 to 3 1/2 lb. boneless beef pot roast (rump, chuck or round)
- 2 envelopes onion or beef flavor mushroom soup mix
- 1 1/2 qt. water
- 4 medium potatoes, quartered
- 4 medium carrots, quartered
- 1/2 head cabbage, cut into wedges
Method
- In Dutch oven, add roast and onion soup mix blended with water.
- Bring to a boil, then simmer, covered, for 2 hours.
- Add vegetables.
- Continue cooking an additional 20 minutes or until beef and vegetables are tender.
- Makes about 6 servings.