Pot Roast - cooking recipe

Ingredients

3 1/2 to 4 lb. beef round or pot roast
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 pouch Campbell's dry onion soup and recipe mix
1 1/4 c. water
6 medium potatoes, quartered
6 carrots, cut into pieces
2 Tbsp. all-purpose flour

Preparation

In 6-quart Dutch oven, put in 2 tablespoons 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.
Cook 2 hours, stirring often.
Add vegetables; cover.
Cook 45 minutes or until roast and vegetables are tender.