Savory Pot Roast - cooking recipe

Ingredients

2 Tbsp. vegetable oil
3 1/2 to 4 lb. beef round or chuck pot roast
1 can cream of mushroom soup
1 pouch dry onion soup and recipe mix
1 1/4 c. water
6 medium potatoes, quartered
6 carrots, cut into 2-inch pieces
2 Tbsp. all-purpose flour

Preparation

In a 6-quart Dutch oven, in hot oil, brown roast.
Spoon off fat.
Add mushroom soup, onion soup mix and 1 cup water.
Cover; cook over low heat for 2 hours.
Add vegetables.
Cover and cook 45 minutes or until roast and vegetables are fork-tender, stirring occasionally.
Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water until smooth.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.