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beef pot roast cream of mushroom soup cream of celery soup Worcestershire sauce Master onion soup garlic powder carrot strips potatoes cornstarch
Viewed: 60 - Published at: 9 years agoIngredients
- 6 lb. beef pot roast
- 2 cans cream of mushroom soup
- 1 can cream of celery soup
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Gravy Master
- 2 envelopes dry onion soup
- 1 Tbsp. garlic powder
- 2 lb. carrot strips
- 7 to 8 medium potatoes
- cornstarch
Method
- Flour and brown to make a sauce to roast beef in:
- Add all ingredients except carrots, potatoes and cornstarch.
- Bake at 350° for 4 hours.
- The last hour add carrots and potatoes.
- Bake until done.
- Thicken with cornstarch and water to your taste.