Savory Pot Roast

• 2 Tbsp. vegetable oil
• 3 1/2 to 4 lb. chuck pot roast
• 1 can (10 3/4 oz.) Campbell's cream of mushroom soup
• 1 pouch Lipton beefy onion dry soup mix
• 1 1/4 c. water
• 6 medium potatoes, quartered (about 5 1/2 c.)
• 6 carrots, cut into 2 pieces
• 2 Tbsp. all-purpose flour

1. In a large 6-quart saucepot in hot oil, brown roast on all sides.
2. Spoon off fat.
3. Stir in mushroom soup, onion soup mix and 1 cup water.
4. Reduce heat to low.
5. Cover; cook 2 hours.
6. Add vegetables.
7. Cover; cook 45 minutes or until roast and vegetables are fork-tender.
8. Remove roast and vegies.
9. Stir together flour and remaining 1/4 cup water until smooth.
10. Gradually stir into soup mixture.
11. Cook until mixture boils and thickens, stirring constantly.
12. Garnish with fresh parsley if desired.
13. Yields 8 servings.

vegetable oil, campbells cream, beefy onion, water, potatoes, carrots, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577894 (may not work)