3 1/2 lb. boneless chuck roast
1 tbsp. shortening
1 env. onion soup mix
2 c. water
4 med. potatoes, cut into 1 inch cubes
4 thinly sliced carrots
2 tbsp. all-purpose flour
1/2 c. water

In a Dutch oven, brown roast in shortening. Combine onion soup mix with 2 cups water, pour over roast, simmer turning occasionally for 1 1/2 - 2 hours or until tender. Add vegetables and cook 30 minutes or until potatoes are tender; remove roast onto serving platter. Blend flour and remaining water, stir into gravy. Bring to a boil, reduce heat and simmer until thickened. Serves 6.