1 tablespoon vegetable oil
1 pound beef roast
1 small onion, chopped
1 bunch celery, chopped
1 (10 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can evaporated milk
1/4 cup grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon seasoning salt
1/8 teaspoon dried oregano
1 (12 ounce) can carrots, drained
Heat oil in a large heavy skillet over medium heat. Stir in beef, then saute until no longer pink, about 5 minutes. Stir in onion and celery. Reduce heat to medium-low, and add celery and tomato soup. Cook, stirring, until vegetables are tender and meat is evenly browned, about 10 minutes.
Add cream cheese, evaporated milk, Parmesan cheese, garlic powder, seasoning salt, oregano and carrots. Bring to a boil, stirring occasionally. Cover, reduce heat to low, and cook about 10 minutes.
it tasted like ranger track lunch