Savory Pot Roast

2 T. vegetable oil
3½-4 lb. boneless bottom round or chuck pot roast
1 10¾-oz. Cream of Mushroom
1 pouch dry onion soup mix
6 med. potatoes, peeled and quartered
6 carrots cut into 2” pieces
1¼ cups water, divided
2 T. all-purpose flour

In large pot over medium heat, in hot oil, cook roast until browned on all sides.  Spoon off fat.  Stir in both soups and 1 cup water.  Reduce heat to low.  Cover and cook 2 hours or until meat is just tender, turning occasionally.  Add potatoes and carrots.  Cover and cook 40 minutes more or until roast and vegetables are tender.  Remove roast to platter.  Arrange vegetables around roast.  Cut meat across the grain.  Over medium heat, cook sauce until slightly thickened.  In cup, stir together flour and remaining ¼ cup water until smooth.  Gradually stir into sauce in large pot.  Cook over medium heat until mixture boils and thickens, stirring constantly.  SERVES 8.