2 tbsp. vegetable oil
3 1/2 to 4 lb. beef round or chuck roast
1 can mushroom soup
1 pkg. dry onion soup mix
1 1/4 c. water
6 medium potatoes, quartered
6 carrots, cut into 2-inch pieces
2 tbsp. flour

In 6-quart saucepan, brown roast on both sides. Drain fat. Stir in can of mushroom soup, onion soup and 1 cup water. Reduce heat to low. Cook 2 hours. Add vegetables. Cook 45 minutes. Remove roast and veggies. Stir in flour with 1/4 cup water. Cook until thickened.