2 tbsp. vegetable oil
3 1/2 - 4 lbs. beef round or chuck pot roast
1 can cream of mushroom soup
1 pouch dry onion soup & recipe mix
1 1/4 c. water, divided
6 med. potatoes, quartered
6 carrots, cut into 2" pieces
2 tbsp. all purpose flour

1. In 6 quart Dutch oven, in hot oil, cook roast until browned on all sides, spoon off fat.

2. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low, cover; 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.