Savory Venison Pot Roast

• 3 1/2 lb. (approximately) venison roast (may use beef round or chuck pot roast, if desired)
• 2 Tbsp. vegetable oil
• 1 can cream of mushroom soup
• 1 pkg. Campbell's dry onion quality soup and recipe mix
• 1 1/4 c. water
• 6 medium potatoes, quartered
• 6 carrots, cut into 2-inch pieces
• 2 Tbsp. all-purpose flour

1. In large saucepot, brown roast on all sides in vegetable oil. After browning, drain fat. Add mushroom soup, onion soup mix and 1 cup water.
2. Reduce heat to low.
3. Cover; cook until tender (depends on size of roast, about 3 to 3 1/2 hours).
4. Add vegetables.
5. Cover and cook about 45 minutes or until meat and vegetables are tender. Remove roast and vegetables.
6. Stir together flour and remaining 1/4 cup water.
7. Gradually stir into soup mixture.
8. Cook until mixture boils and thickens, stirring constantly.

venison roast, vegetable oil, cream of mushroom soup, campbells dry, water, potatoes, carrots, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745849 (may not work)