3 lb. sirloin roast
1 can cream chicken soup
1 red pepper, sliced
1 onion, sliced
2 stalks celery
2 tbsp. soy sauce
8 carrots cut up in chunks
2tbsp. oil
1 can of peas

Slice roast into three chunks. Brown in oil in a dutch oven. Brown peppers and onions. Add salt, soy sauce to taste and some pepper. Add carrots. Cover with heavy lid and let simmer for 1 hour. (Check to make sure its not burning. You can add a little liquid.) After an hour, add some water just to moisten, let cook another 1/2 hour. Uncover and add can of peas and concentrated cream of chicken soup, bring to boil and serve with some fresh bread. (I sliced the roast into serving size pieces.)

Share

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.