Pot Roast - cooking recipe

Ingredients

2 Tbsp. oil
3 to 4 lb. roast
1 1/4 c. water, divided
6 taters
6 carrots
2 Tbsp. plain flour
1 can cream of mushroom soup
1 pouch onion soup and recipe mix

Preparation

In a 6-quart pan, in hot oil, cook roast until brown on all sides.
Spoon off fat.
Stir in soup, onion soup and 1 cup of the water.
Reduce heat to low.
Cover and let simmer 2 hours or until meat is tender, turning occasionally.
Add vegetables, cover and cook for 40 minutes more or until vegetables are tender.
Remove roast and vegetables.