3-4 lb. chuck pot roast
1 can of cream of mushroom soup
1 pkg. dry onion soup mix
1 1/4 cups water
6 medium potatoes, cut up
6 carrots, cut up
2 tbsp. all purpose flour

In a Dutch oven or deep pot, brown roast on all sides to sear in 2 Tbsp. of hot oil. Stir in mushroom soup, onion soup mix, and 1 cup of water. Reduce heat o low. Cover and cook for 2 hours, stirring often. Cook 45 minutes or until roast and vegetables are fork tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup of water until smooth. Gradually stir in soup mixture. Cook until mixture boils and thickens, stirring often.