Savory Pot Roast - cooking recipe

Ingredients

2 Tbsp. Crisco vegetable oil
3 1/2 to 4 lb. boneless beef bottom round or chuck pot roast
1 (10 3/4 oz.) can 98% fat-free cream of mushroom soup
1 1/4 c. water
1 pouch Campbell's dry onion soup and recipe mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2-inch pieces
2 Tbsp. all-purpose flour

Preparation

Heat oil in saucepot. Add beef and cook until browned. Pour off fat. Add mushroom soup, 1 cup water and soup mix. Heat to a boil. Cover over low heat 1 1/2 hours. Add potatoes and carrots. Cover and cook 1 hour or until roast is fork-tender. Remove roast and vegetables to platter.