Pot Roast - cooking recipe

Ingredients

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

Preparation

In 6-quart pan brown roast on all sides.
Spoon off fat.
Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low.
Cover and cook 2 hours.
Add vegetables.
Cover and cook for 45 minutes.
Remove roast and veggies and stir together flour and remaining 1/4 cup water until smooth.
Gradually stir into the soup mixture.
Cook until mixture thickens.
Pour over sliced roast on platter.
Serves 8.