Pot Roast - cooking recipe

Ingredients

2 Tbsp. oil
3 1/2 lb. beef round or chuck roast
10 3/4 oz. can cream of mushroom soup
6 carrots, cut 2-inch pieces
1 pkg. dry onion soup
1 1/4 c. water
6 medium potatoes, quartered
2 Tbsp. flour

Preparation

In a Dutch oven, brown roast in oil.
Spoon off fat; stir in mushroom soup, onion soup and 1 cup water.
Reduce heat to low; cover and simmer 2 hours or until meat is tender.
Turn occasionally.
Add potatoes and carrots.
Cook 40 minutes or until done.
Uncover for last 20 minutes.
Remove roast and vegetables; stir together flour and remaining water to make thickener.
Stir into juice in Dutch oven.
Cook, stirring until mixture boils and thickens.