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Ingredients
- 4 to 5 lb. beef chuck roast
- 1 can Campbell's onion soup
- 1/4 c. water
- 2 to 4 Tbsp. flour
Method
- The large end of a chuck roast is easily cut into slices for steaks, casseroles or roulades.
- Brown meat on all sides in heavy skillet.
- Add soup.
- Cover and cook over low heat until meat is done, about 3 to 4 hours.
- Remove meat.
- Thicken gravy with smooth paste made by blending 1/4 cup water with 2 to 4 tablespoons flour.
- Makes 10 to 12 servings.