| |
|
2 tablespoons Vegetable Oil
|
|
1 boneless beef chuck roast (2 1/2 to 3 pounds)
|
|
6 small red potato
|
|
3 medium carrots, cut into 1-inch pieces (about 1 1/2 cups)
|
|
2 medium onion, cut into quarters
|
|
2 stalks celery, cut into 2-inch long sticks (about 1 1/3 cups)
|
|
1 can (10 3/4 ounces) Campbell's® Condensed Beefy Mushroom Soup
|
|
1 can (10 1/2 ounces) Campbell's® Condensed Beef Consommé
|
|
2 soup cans water
|
|
Ground black pepper and dried tarragon leaves
|