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

1. Brown roast in hot oil on all sides.

2. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and cook 2 hours. Add vegetables. Cover and cook 45 minutes, or until roast and vegetables tender.

3. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Stir into soup mixture and pour over roast and vegetables and serve.