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Ingredients

• 2 tbsp. vegetable oil
• 3 lb. beef roast (Blade, Rump....you don't need an expensive cut)
• 1 can Campbell's Cream of Mushroom Soup
• 1 pouch Campbell's Dry onion soup mix
• 1 cup water
• 6 medium potatoes, quartered
• 6 carrots, cut into thin slices

Description

This Is My "Go-To" Pot Roast Recipe. I've Had It For Years. Ripped It Out Of An Old Magazine. It's A Campbell's Soup Recipe. Tried And True. Easy And Yummy. Perfect For An Autumn Day Or A Cold Wintry Night! Enjoy!

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