2 tbsp. Wesson oil
3 1/2 to 4 lb. beef round or chuck roast
1 can cream of mushroom soup
1 1/4 c. water, divided
1 pouch dry onion soup mix
6 med. potatoes, quartered
6 carrots, cut into 2-inch 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 thick. 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 over roast.