3 - 3 1/2 lb. boneless chuck roast
1 tbsp. shortening
1 env. onion soup mix
2 c. water
4 med. potatoes (in 1" cubes)
4 carrots, thinly sliced
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 to 2 hours or until tender. Add vegetables and cook 30 minutes or until potatoes are tender. Remove roast onto serving dish. Blend flour and remaining water. Stir into gravy. Bring to boil. Reduce heat and simmer until thickened. Makes 6 servings.