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.