INGREDIENTS: 
2 tablespoons vegetable oil 
3 1/2 to 4-pound boneless 
  chuck pot roast 
1 can Cream of Mushroom Soup 
1-1/4 cups water 
1 pouch dry onion soup mix 
6 medium potatoes, cut into quarters 
6 medium carrots, cut into 2-inch pieces 
2 tablespoons all-purpose flour 
 
 
DIRECTIONS:
In Dutch oven over medium-high heat,
heat oil. Add roast and cook until browned.
Pour off fat. Add mushroom soup, 1 cup water
and soup mix. Heat to a boil. Reduce heat to
low. Cover and cook 1-1/2 hours, turning
roast occasionally.
 
Add potatoes and carrots. Cover and cook 1
hour more or until roast is fork-tender,
stirring occasionally. 

Remove roast and vegetables to platter.
In cup (or jar with lid) mix flour and
remaining water until smooth. Add gradually
to soup mixture. Over medium heat, cook 
until mixture boils and thickens, stirring
constantly. Serve with roast and vegetables.