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Swanson® Savory Pot Roast with Harvest Vegetables

By: Campbell's Kitchen

"This comforting dish of slow-simmered beef, potatoes and carrots gets its flavor from savory Swanson® Beef Stock."

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Cook Time:
2 Hrs 30 Min

Ready In:
2 Hrs 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 tablespoons vegetable oil
1 (3 pound) boneless beef bottom round roast or boneless beef rump roast
1 3/4 cups Swanson® Beef Stock
3/4 cup V8® 100% Vegetable Juice
2 cups fresh or frozen whole baby carrots
3 medium potatoes, quartered
3 stalks celery, cut into 1-inch pieces
2 tablespoons all-purpose flour
1/4 cup water

Directions

Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Add the stock and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
Stir the flour and water in a small bowl. Add to the saucepot. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.