2 tbsp. vegetable oil
3 1/2 - to - 4 lb. boneless beef bottom round or chuck pot roast
1 can (10 3/4 oz.) cream of mushroom soup
1-1/4 c. water
1 pouch dry onion soup and recipe mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2-inch pieces
2 tbsp. all-purpose flour

Heat oil in saucepot. Add beef and cook until browned. Pour off fat. Add mushroom soup, 1 c. water and soup mix. Heat to a boil. Cover and cook over low heat about 1 to 1-1/2 hours. Add potatoes and carrots. Cover and cook 1 hour or until roast is fork-tender. Remove roast and vegetables to platter. Mix flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens.

Serves 6 - 8.