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beef pot roast/boneless chuck roast
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1 (1 1/4 ounce) envelope of french onion soup mix
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2 (10 3/4 ounce) cans condensed cream of mushroom soup
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salt and pepper to taste
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flour
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2 tablespoons vegetable oil
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1 medium onion, thickly chopped
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8 ounces slided mushrooms (optional)
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2 gloves garlic, minced
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1 tablespoon butter
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baby carrots, cut into chunks
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1 sprig fresh rosemary
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2 sprigs fresh thyme
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potatoes (optional)
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2 tsp. dried basil leaves, crushed
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1/2 cup water or 1/2 cup beef broth
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2 tablespoons parsley
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2 tablespoons worcestershire sauce
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