Perfect 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
1 1/4 c. water, divided
6 medium potatoes, quartered
6 carrots, cut into 2-inch pieces
2 Tbsp. all-purpose flour

Preparation

In 6-quart Dutch oven in hot oil, cook roast until browned on all sides.
Spoon off fat.
Stir in mushroom soup, onion soup mix and 1 cup of the water.
Reduce heat to low.
Cover; simmer 2 hours or until meat is tender, turning occasionally.
Add vegetables.
Cover.
Cook 40 minutes or until roast and vegetables are fork-tender.
Remove roast and vegetables to platter.
Over medium heat, cook sauce until slightly thickened.
In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven.
Cook until mixture boils and thickens, stirring constantly.
Serve with roast.