2 tbsp. vegetable oil
3 1/2 - 4 lb. beef roast
1 can cream of mushroom soup
1 pouch dry onion soup
1 1/4 c. water, divided
6 med. potatoes, quartered
6 carrots, cut into 2" pieces
2 tbsp. all purpose flour

In 6 quart Dutch oven, in hot oil, cook roast until browned on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup of the water. Reduce heat to low. Cover, simmer 2 hours or until meat is tender, turning occasionally. Add vegetables. Cover, cook 40 minutes or until roast and vegetables are fork tender. Remove roast and vegetables to platter over medium heat, cook sauce until slightly thickened. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven. Cook until mixture boils and thickens, stirring constantly. Serve with roast. 8 servings. Cook 3 hours.

This can be put in a 325 degree oven. Cook the roast with the soups for about 1 hour then add vegetables and cook 2 hours. Then fix gravy as above.