3 to 4 lbs. roast
6 potatoes
6 carrots
1 env. Lipton onion soup
1 can cream of mushroom soup
2 tbsp. oil
2 tbsp. flour
1/4 c. water

Brown roast in oil, spoon off fat. Add dry soup, cream of mushroom soup and 1 cup water. Cover and simmer 2 hours. Add potatoes and carrots. Cover and simmer an additional 40 minutes or until vegetables are desired tenderness. Remove roast and vegetables. Dissolve flour in water, slowly add to liquid and stir, bring to boil. Let thicken and serve with roast and potatoes. Makes 8 servings.