“Easy! Easy! Easy! Add the word "Delicious" and you've described this recipe. The recipe is so old - I have no idea where it came from. Served it at a small dinner party for 6 people. Served with a nice Merlot. It was a huge it! AND it's Easy! Easy! Easy! I was able to work around the house while it was simmering away on the stove. Did I mention it was Easy?”
3hrs 5mins

Ingredients Nutrition


  1. In a 8 quart saucepot, in the hot vegetable oil, brown roast on all sides.
  2. Spoon off fat.
  3. Stir in mushroom soup, onion soup mix and 1 cup water.
  4. Reduce heat to just above low.
  5. Cover, cook 2 hours.
  6. Add vegetables.
  7. Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
  8. Remove roast and vegetables and keep warm.
  9. Stir together the flour and remaining 1/4 cup water until smooth.
  10. Gradually stir into soup mixture.
  11. Cook until mixture boils and thickens, stirring constantly.
  12. Serve the roast& veggies with the gravy on the side.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a