Yankee Pot Roast - cooking recipe

Ingredients

4 to 5 lb. beef chuck roast
1 can Campbell's onion soup
1/4 c. water
2 to 4 Tbsp. flour

Preparation

The large end of a chuck roast is easily cut into slices for steaks, casseroles or roulades.
Brown meat on all sides in heavy skillet.
Add soup.
Cover and cook over low heat until meat is done, about 3 to 4 hours.
Remove meat.
Thicken gravy with smooth paste made by blending 1/4 cup water with 2 to 4 tablespoons flour.
Makes 10 to 12 servings.