Savory Pot Roast - cooking recipe

Ingredients

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

Preparation

In a 6-quart Dutch oven over medium-high heat, in hot oil, cook roast until brown on all sides.
Remove, pour off fat and set aside.
In Dutch oven, combine mushroom soup, onion soup mix and 1 cup water.
Heat to boiling, then return roast to pan.
Reduce heat to low.
Cover; cook for 2 hours, turning roast occasionally. Add potatoes and carrots.
Cover; cook 40 minutes more, or until roast and vegetables are fork-tender.
Transfer roast and vegetables to plate; slice and cover to keep warm.
In cup, stir together flour and remaining 1/4 cup of water until smooth. Gradually add to sauce in Dutch oven.
Over medium heat, cook until mixture boils and thickens, stirring constantly.
Serve sauce with or over roast.