This has been a nice Saturday. Especially nice is the pot roast on the stove! This is a super easy recipe and I thought other busy moms might like this one. It does take 2-3 hours, so for me, it’s a weekend meal only. When Carmen was a baby, I was a SAHM. She slept 12 hours every night and she took two 2-hour naps everyday! Needless to say, I had lots of time on my hands for crafting and cooking. Back then I would have turned up my nose at this recipe because it uses soups for flavoring, but it’s very yummy and since those early days of parenthood, I take easy where I can get it!

Savory Pot Roast

Prep time: 3 min. Cook time: 3 hours (or less if you get a smaller roast)

2 T vegetable oil

3 1/2 lb beef round or chuck pot roast (I actually get about 2 1/2 lb.)

1 can Campbell’s Cream of Mushroom Soup

1 pouch Campbell’s Dry Onion Soup and Recipe Mix

1 1/4 c. water

6 medium potatoes, quartered

6 carrots, cut into 2″ pieces (baby carrots work fine here too)

2 T flour

1) In hot oil, brown roast on all sides. Spoon off fat.

2) Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and cook for 2 hours. Add vegetables, cover and cook for 45 min. or until fork-tender.

3) Remove roast and vegetables. Stir together flour and remaining 1/4 c. water until smooth. Gradually stir into soup mixture on stove. Cook until mixture boils and thickens, stirring constantly.

Truthfully, I never do step 3. I just serve it up and pour pan drippings over all of it. Nobody has ever complained!

Now, I am going to get to work on the dress I’m trying to make. Wish me luck! I’ve had spotty results with dress patterns due to my apple shape. I’m trying to be very careful and not get so excited that I speed ahead willy-nilly and then wonder why I don’t like it after all! It’s this pattern: