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Ingredients
- 3 to 4 lb. pot roast
- 1 can tomato soup
- 1 c. water
- salt and pepper
- 2 to 3 Tbsp. flour
Method
- Brown meat; pour off fat.
- Add soup, water and seasoning. Cover; simmer 3 hours until tender.
- Stir now and then.
- Remove meat.
- Gradually blend 1/4 cup water with flour.
- Slowly stir into gravy.
- Cook until thickened.
- Makes 4 to 6 servings.