4 lb. beef round or chuck pot roast
2 tbsp. oil
1 can cream of mushroom soup
1 pkg. Lipton dry onion soup
1 1/4 c. water, divided
6 (each) medium potatoes (quartered), carrots (cut into 2 inch pieces)
1 med. onion, sliced
2 tbsp. flour and 1/4 cup water

In 6 quart Dutch oven, in hot oil, cook roast until browned on all sides; spoon off fat. Stir in soups and 1 cup water; reduce heat to low; cover and simmer 2 hours or until meat is tender, turning occasionally. Add vegetables; cover and cook 40 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables to platter; mix water and flour until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly; serve with roast.