Savory Pot Roast - cooking recipe

Ingredients

2 Tbsp. vegetable oil
3 1/2 to 4 lb. chuck pot roast
1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1 pouch Lipton beefy onion dry soup mix
1 1/4 c. water
6 medium potatoes, quartered (about 5 1/2 c.)
6 carrots, cut into 2 pieces
2 Tbsp. all-purpose flour

Preparation

In a large 6-quart saucepot in hot oil, brown roast on all sides.
Spoon off fat.
Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low.
Cover; cook 2 hours.
Add vegetables.
Cover; cook 45 minutes or until roast and vegetables are fork-tender.
Remove roast and vegies.
Stir together flour and remaining 1/4 cup water until smooth.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
Garnish with fresh parsley if desired.
Yields 8 servings.