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.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.Roast for 1 hour 45 minutes or until the beef is fork-tender. Let stand 15 minutes before serving.
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup0.25 cup all-purpose flour1 oven bag3.5 pound boneless beef chuck roast1 teaspoon black pepper1 teaspoon garlic powder3 medium red potato, cut in quarters (about 3 cups)3 stalks celery, cut into 1-inch pieces2 cups baby-cut carrots
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