Savory Pot Roast - cooking recipe

Ingredients

2 Tbsp. vegetable oil
3 to 4 lb. pot roast
1 can cream of mushroom soup
1 pouch dry onion soup
1 1/4 c. water
6 medium potatoes
6 medium carrots, cut into 2-inch pieces
2 Tbsp. all-purpose flour

Preparation

In a 6-quart Dutch oven, in hot oil, cook roast until browned on all sides.
Spoon off fat.
Stir in mushroom soup, onion soup 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.