Savory Pot Roast

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

1. In a 6-quart Dutch oven over medium-high heat, in hot oil, cook roast until brown on all sides.
2. Remove, pour off fat and set aside.
3. In Dutch oven, combine mushroom soup, onion soup mix and 1 cup water.
4. Heat to boiling, then return roast to pan.
5. Reduce heat to low.
6. Cover; cook for 2 hours, turning roast occasionally. Add potatoes and carrots.
7. Cover; cook 40 minutes more, or until roast and vegetables are fork-tender.
8. Transfer roast and vegetables to plate; slice and cover to keep warm.
9. In cup, stir together flour and remaining 1/4 cup of water until smooth. Gradually add to sauce in Dutch oven.
10. Over medium heat, cook until mixture boils and thickens, stirring constantly.
11. Serve sauce with or over roast.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220648 (may not work)