2 tbsp. salad oil
3 1/2 lb. beef chuck pot roast
1 (10 3/4 oz.) can condensed golden mushroom soup
1 tsp. thyme
2 tbsp. all-purpose flour
1/4 c. water

In 6-quart Dutch oven, over high heat, in hot oil. Brown beef on all sides. Stir in soup and thyme. Reduce heat, cover, simmer 3 hours. Add water, if needed. In jar, shake flour and water until smooth. Stir into pan drippings. Heat to boil. Serves 8.