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Campbells cream onion soup chuck black pepper water carrots potatoes celery stalks onions bell pepper beef broth
Viewed: 25 - Published at: 3 years agoIngredients
- 2 cans Campbell's Cream of Mushroom Soup
- 1 envelope dry onion soup mix (any brand)
- 1 2-1/2 lbs (1.1 kg). chuck, rump, or pot roast (up to 3-1/2 lbs (1.6 kg).)
- black pepper, to taste
- 4 cups (950 ml) water
- 4 carrots, sliced or cut into lengths
- 4 medium sized potatoes, quartered
- 2 celery stalks, sliced into 1/2 inch slices
- 2 small onions, sliced
- 1/4 bell pepper, sliced
- 1 can beef broth
Method
- Use a 4 quarts (3775 ml) pot.
- Add 1 can of cream of mushroom soup and spread it around the bottem of the pot.
- Place the roast in the pot.
- Pour dry onion soup mix over roast and coat.
- Add 4 cups (950 ml) of water to pot.
- Pour in can of beef broth over roast.
- Add second can of Cream of Mushroom Soup and spread over roast.
- Add all vegetables and pepper to taste.
- Bring to boil, stirring all ingredients together, including roast.
- Cook on low heat for 3 to 4 hours until fork tender.
- The mixture that the roast cooks in makes its own delicious gravy.
