Savory Pot Roast
by Alice Nulle

2 tablespoons vegetable oil
3 1/2 to 4 pound beef round or chuck pot roast
1 (10 3/4 ounce) can cream of mushroom soup
1 pouch dry onion soup mix
6 medium potatoes, quartered
6 carrots, cut into 2 inch pieces
2 tablespoons all purpose flour
1 1/4 cups water

In 6 quart saucepot, in hot oil, brown roast on all sides.  Spoon off fat.  Stir in mushroom soup, onion soup mix, and 1 cup water.  Reduce heat to low.  Cover and cook 2 hours.  Add vegetables.  Cover and cook 45 minutes or until roast and vegetables are fork tender.

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