3 1/2 to 4 lb beef round or chuck pot roast
1 can (10 3/4 oz) Cream of Mushroom Soup
1 pouch Dry Onion Soup Mix
1 1/4 cup hot water
6 medium carrots cut into 2 inch pieces or 1 small bag of baby carrots
6 medium potatoes peeled and quartered
2 TBSP flour
2 TBSP Olive Oil
In 6 quart dutch oven or 8 quart pot with lid add 2 TBSP oil and heat on medium/high heat. Add roast and brown on all sides. Remove fat.
Stir in cream of mushroom soup, onion soup mix and 1 cup of hot water. Reduce heat to low and cover. Cook 2 hours stirring often.
Add vegetables, cover and cook for 45 minutes or until roast and vegetables are fork tender.
Remove Roast and vegetables. Stir together 2 TBSP flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens. Stir constantly.
Add vegetables and beef back to sauce.
I like to serve with peas and cornbread!
by Expert Mommy, Melissa Jennings