Savory Pot Roast

2 T. vegetable oil

1-1/4 C. water

3-1/2 to 4 lb. beef round or chuck pot roast

1 (10-3/4 oz.) can cream of mushroom soup

1 pouch (dy) onion soup & recipe mix

6 medium potatoes, quartered

6 carrots, cut into 2" pieces

2 T. flour

In a 6 qt. saucepan, in hot oil, brown roast on all sides. Spoon off fat.

Stir in mushroom soup, soup mix, and 1 C. water. Reduce heat to low. Cover; cook 2 hours. Add vegetables. Cover; cook 45 minutes or until roast & veggies are fork-tender.

Remove roast & veggies. Stir together flour & remaining 1/4 C. water until smooth. Gradually stir into soup mixture. Cook until mixture boils & thickens, stirring constantly. Garnish with fresh parsley if desired. 8 servings.

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