Ingredients
1
(2-lb.) boneless beef chuck roast, trimmed of fat
1/4
teaspoon pepper
1
teaspoon dried Italian seasoning
2
cups fresh baby carrots
6
small red potatoes, halved
1
(18.5-oz.) can Progresso™ French Onion Soup
1/4
cup all purpose flour or unbleached flour
Preparation
Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Sprinkle both sides of beef roast with pepper and 1/2 teaspoon of the Italian seasoning. Place beef in sprayed baking dish.
Arrange carrots and potatoes around beef. Sprinkle vegetables with remaining 1/2 teaspoon Italian seasoning.
In medium bowl, combine soup and flour; blend well with wire whisk. Pour over beef and vegetables. Cover tightly with foil.
Bake at 325°F. for 2 to 2 1/2 hours or until beef and vegetables are tender.
To serve, slice beef. Spoon gravy over individual servings of beef and vegetables.
