Pot Roast - cooking recipe

Ingredients

3 1/2 lb. boneless chuck roast
1 Tbsp. shortening
1 envelope onion soup mix
2 c. water
4 medium sized potatoes, cut into wedges
4 carrots, cut into wedges
2 Tbsp. all-purpose flour
1/2 c. water

Preparation

Brown roast in shortening in Dutch oven.
Combine onion soup mix with 2 cups water.
Pour over roast; simmer, turning occasionally for 1 1/2 to 2 hours or until tender.
Add vegetables and cook until potatoes are tender.
Remove roast onto serving dish.
Blend flour and remaining water.
Stir into gravy.
Bring to boil.
Reduce heat and simmer until thickened.