Savory Pot Roast - cooking recipe

Ingredients

2 Tbsp. vegetable oil
3 to 4 lb. chuck roast
1 can Campbell's cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 c. water
6 medium potatoes, quartered (about 5 1/2 c.)
8 carrots, cut in 1-inch pieces
2 Tbsp. flour

Preparation

In a 6-quart saucepot, brown roast in oil.
Spoon off fat. Stir in mushroom soup, onion soup and 1 cup water.
Reduce heat to low, cover and cook 2 hours.
Add vegetables and cover; cook 45 minutes more until roast and vegetables are tender.
Remove roast and vegetables.
Stir flour and remaining 1/4 cup water into juices; bring to a boil and let thicken, stirring constantly. Pour over roast and serve.