Savory Pot Roast - cooking recipe

Ingredients

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

Preparation

In a 6-quart Dutch oven, in hot oil, cook roast until browned on all sides.
Spoon off fat.
Stir in mushroom soup, onion soup mix and 1 cup of the water.
Reduce to low.
Cover; simmer for 2 hours, or until meat is tender, turning occasionally.
Add vegetables.
Cover; cook for 40 minutes, or until roast and vegetables are tender.
Remove roast and vegetables to platter.