2 1/2 to 3 1/2 lb. beef pot roast (rump, chuck or round)
1 envelope onion soup mix
2 1/2 c. water, divided
4 potatoes, cubed
4 carrots, sliced
2-4 tbsp. all-purpose flour

Brown meat in Dutch oven. Add onion soup mix blended with 2 cups water. Simmer covered, turning occasionally, 2 hours. Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender. Remove roast and vegetables. Blend remaining 1/2 cup water with flour, stir into Dutch oven. Bring to boil, stirring until thickened.

Makes 6 servings.

Submitted by: Shannon Hill