Perfect Pot Roast

• 2 Tbsp. vegetable oil
• 3 1/2 to 4 lb. beef round or chuck pot roast
• 1 can cream of mushroom soup
• 1 pouch dry onion soup
• 1 1/4 c. water, divided
• 6 medium potatoes, quartered
• 6 carrots, cut into 2-inch pieces
• 2 Tbsp. all-purpose flour

1. In 6-quart Dutch oven in hot oil, cook roast until browned on all sides.
2. Spoon off fat.
3. Stir in mushroom soup, onion soup mix and 1 cup of the water.
4. Reduce heat to low.
5. Cover; simmer 2 hours or until meat is tender, turning occasionally.
6. Add vegetables.
7. Cover.
8. Cook 40 minutes or until roast and vegetables are fork-tender.
9. Remove roast and vegetables to platter.
10. Over medium heat, cook sauce until slightly thickened.
11. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven.
12. Cook until mixture boils and thickens, stirring constantly.
13. Serve with roast.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448906 (may not work)