Savory Pot Roast

• 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

1. In a 8 quart saucepot, in the hot vegetable 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 just above low.
5. Cover, cook 2 hours.
6. Add vegetables.
7. Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
8. Remove roast and vegetables and keep warm.
9. Stir together the 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. Serve the roast& veggies with the gravy on the side.

vegetable oil, beef round steak, cream of mushroom soup, onion soup, water, potatoes, carrots, mushroom, flour

Taken from www.food.com/recipe/savory-pot-roast-57530 (may not work)