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Receta Pot Roast With Cream Of Chicken Soup
by CookEatShare Cookbook

Pot Roast With Cream Of Chicken Soup
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Ingredientes

  • 1 (4 lb.) rump roast
  • 2 1/2 teaspoon salt
  • 1 sm. onion
  • 2 1/2 c. water
  • 3 tbsp. salad oil
  • 1/4 teaspoon pepper
  • 1 can cream of chicken soup

Direcciones

  1. Using Dutch oven, brown roast in warm salad oil. Brown well on all sides. Add in water, salt and pepper; simmer, covered for 3 1/2 hrs or possibly till meat is almost fork tender. Add in onions and soup; cook for 30 min. Serves 6-8.