Savory Venison Pot Roast - cooking recipe

Ingredients

3 1/2 lb. (approximately) venison roast (may use beef round or chuck pot roast, if desired)
2 Tbsp. vegetable oil
1 can cream of mushroom soup
1 pkg. Campbell's dry onion quality soup and recipe mix
1 1/4 c. water
6 medium potatoes, quartered
6 carrots, cut into 2-inch pieces
2 Tbsp. all-purpose flour

Preparation

In large saucepot, brown roast on all sides in vegetable oil. After browning, drain fat. Add mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low.
Cover; cook until tender (depends on size of roast, about 3 to 3 1/2 hours).
Add vegetables.
Cover and cook about 45 minutes or until meat and vegetables are tender. Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.