Pot Roast - cooking recipe

Ingredients

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

Preparation

In a 6-quart saucepan, brown meat in hot oil on all sides. Spoon off fat.
Stir in soups and 1 cup water.
Reduce heat to low and cook 2 hours.
Add vegetables.
Cover and cook 45 minutes or until vegetables are fork-tender.
Remove roast and vegetables.