Thanks for the tips. So my question is...it can be pink on the inside?
Would this recipe work:
2 tbsp. vegetable oil
3 1/2-lb. to 4-lb. boneless beef bottom round roast or
chuck pot roast
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or
25% Less Sodium)
1 1/4 cups water
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2" pieces
2 tbsp. all-purpose flour
oil in saucepot over medium-high heat. Add roast and cook until browned. Pour off fat.
mushroom soup, 1 cup
water and onion soup mix. Heat to a boil. Cover and cook over low heat 1 hr. 30 min.
potatoes and carrots. Cover and cook 1 hr. or until roast is fork-tender. Remove roast and vegetables to platter.
flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens, stirring constantly. Serve with roast and vegetables.