2 lb. round steak
1/4 c. flour
4 tsp. salt
1/2 tsp. black pepper
8 medium potatoes, thickly sliced
1 envelope onion soup mix
2 tbsp. vegetable oil
8 medium carrots, thickly sliced
3 1/2 c. water

Preheat oven to 350°F.

Cut meat into 8 serving pieces, trimming fat and bone. Pour mixture of flour, salt, pepper onto meat and dredge thoroughly.

In large heavy skillet over medium heat, brown meat well on both sides in vegetable oil. Remove from skillet and arrange in 2 qt. casserole.

Place carrots and potatoes on top of meat. Sprinkle with onion soup mix.

Pour 3 1/2 c. water over top of entire mixture and bake covered for 2 hours or until tender.