1 boneless chuck roast, 4 to 5 lb.
1 tbsp. vegetable oil
1 envelope onion soup mix
2 c. water
4 potatoes, peeled and cubed
4 carrots, peeled and cut into 1 inch slices
2 tbsp. flour
1/2 c. water
1/4 tsp. salt
1/4 tsp. pepper

Brown roast in hot oil. Add onion soup mix and 2 cups water. Bring to a boil. Cook 2 hours. Add veggies, cover and cook 30 minutes. Combine flour and 1/2 cup water. Add to drippings and stir constantly.