Savory Pot Roast

In a 6-quart Dutch oven over medium-high heat, in hot oil, cook roast until brown on all sides.

Remove, pour off fat and set aside.

In Dutch oven, combine mushroom soup, onion soup mix and 1 cup water.

Heat to boiling, then return roast to pan.

Reduce heat to low.

Cover; cook for 2 hours, turning roast occasionally. Add potatoes and carrots.

Cover; cook 40 minutes more, or until roast and vegetables are fork-tender.

Transfer roast and vegetables to plate; slice and cover to keep warm.

In cup, stir together flour and remaining 1/4 cup of water until smooth. Gradually add to sauce in Dutch oven.

Over medium heat, cook until mixture boils and thickens, stirring constantly.

Serve sauce with or over roast.