1 (3 1/2 to 4 lb.) butt roast
2 tbsp. vegetable oil
1 (10 3/4 oz.) Cream of Mushroom soup
1/2 c. water
1 c. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper flakes
1 bay leaf
1 1/2 lbs. potatoes, quartered
4 med. carrots
1 tbsp. Worcestershire sauce, (optional)

Brown roast in hot oil in large dutch oven. Pour off fat. Combine soup and next 7 ingredients. Pour over roast. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes or until vegetables are tender. Remove bay leaf. Remove pot roast and vegetables to a serving platter, reserving drippings. Cook pan drippings over medium heat until slightly reduced. Serve gravy with roast.