Savory Pot Roast - cooking recipe

Ingredients

2 tablespoons vegetable oil
3 1/2 - 4 lbs beef round steak or 3 1/2-4 lbs chuck roast
1 (10 3/4 ounce) can cream of mushroom soup
1 package dry onion soup mix
1 1/4 cups water
6 medium potatoes, quartered
6 carrots, cut into 2 inch pieces
whole mushroom, to taste
2 tablespoons all-purpose flour

Preparation

In a 8 quart saucepot, in the hot vegetable oil, brown roast on all sides.
Spoon off fat.
Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to just above low.
Cover, cook 2 hours.
Add vegetables.
Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
Remove roast and vegetables and keep warm.
Stir together the flour and remaining 1/4 cup water until smooth.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
Serve the roast& veggies with the gravy on the side.