Pot Roast - cooking recipe

Ingredients

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

Preparation

In 6-quart saucepan, brown roast on all sides.
Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low; cover.
Cook 2 hours.
Add vegetables.
Cover; cook 45 minutes or until meat and vegetables are fork-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.
Garnish with parsley, if desired.
Yields 8 servings.