1 can mushroom soup
1 env. Lipton onion soup
Bottom round roast
1/2 c. chopped onions
3/4 c. chopped carrots
1/2 c. flour
1/2 c. water
2 tbsp. vegetable oil

Brown roast in small amounts of vegetable oil. Add chopped onions. Saute onions until soft. Add Lipton onion soup mix and 2 cups of water. Add cream of mushroom soup and 2 more cups of water. Cook slowly on medium flame for 2 1/2 hours or until tender. Add chopped carrots the last 15 minutes of cooking. Cook until they are tender.

To thicken gravy remove the meat. Add 1/2 cup of flour to water and make a paste. Slowly add to the gravy until it thickens the gravy. Heat for 5 minutes and then serve.