2 tbsp. oil
3 1/2 - 4 lb. beef round or pot roast
1 can cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 c. water
6 med. potatoes, quartered
6 carrots, sliced, 2 inch pieces
2 tbsp. flour

Brown beef in oil, drain. Stir in both soups and 1 cup water. Reduce heat to low. Cover, cook 2 hours. Add vegetables. Cover, cook 45 minutes more.

Remove roast and vegetables. Stir together flour and 1/4 cup water until smooth. Stir into soup mixture. Cook until boils and thickens, stirring.

Return meat and vegetables and serve.