Sunday Dinner Recipe: Easy One Pan Beef Roast With Vegetables


This is comfort food at its very best.  It takes just a few minutes to pull this meal together, then let the beef and veggies cook to perfection in your oven.  The oven bag locks in delicious flavor from the onion soup and makes cleanup easier than ever.  


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1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1/4 cup all-purpose flour
1 oven bag
3 1/2 pound boneless beef chuck roast
1 teaspoon black pepper
1 teaspoon garlic powder
3 medium red potato, cut in quarters (about 3 cups)
3 stalks celery, cut into 1-inch pieces
2 cups baby-cut carrots

How to Make It

Step 1
Set the oven to 400°F. Add the soup and flour to the bag. Close the bag and mix the soup and flour with hands until no lumps are seen. Place the bag into a roasting pan.

Step 2
Season the beef with the black pepper and garlic powder. Place the beef, potatoes, celery and carrots into the bag. Close with the oven bag tie. Cut 6 (1/2-inch) slits in the top of the bag.

Step 3
Roast for 1 hour 45 minutes or until the beef is fork-tender. Let stand 15 minutes before serving.

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SOURCE: Campbell’s Kitchen

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