Savory Pot Roast

Source: Jan Taylor

2 tablespoons vegetable oil
1 (3 1/2 to 4 pound) beef round or chuck pot roast
1 can cream of mushroom soup
1 pouch Campbell's Dry Onion Soup Mix
1 1/4 cups water, divided
6 medium potatoes, quartered
6 carrots, cut into 2-inch pieces
2 tablespoons all-purpose flour

In 6-quart Dutch oven, in hot oil, cook roast until browned on all sides. Spoon off fat.

Stir in mushroom soup, onion soup mix and 1 cup of water. Reduce heat to low. Cover, simmer 2 hours or until meat is tender, turning occasionally. Add vegetables. Cover; cook 40 minutes or until roast and vegetables are fork-tender.

Remove roast and vegetables to platter. Over medium heat, cook sauce until slightly thickened. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven. Cook until mixture boils and thickens, stirring constantly. Serve with roast.

Makes 8 servings.