Savory Pot Roast

Easy! Easy! Easy! Add the word "Delicious" and you've described this recipe. The recipe is so old - I have no idea where it came from. Served it at a small dinner party for 6 people. Served with a nice Merlot. It was a huge it! AND it's Easy! Easy! Easy! I was able to work around the house while it was simmering away on the stove. Did I mention it was Easy?

• Ready In: 3 hrs 5 mins
• Serves: 6-8

Ingredients

• 2  tablespoons  vegetable oil
• 3 1⁄2-4  lbs beef round steak or 3 1⁄2-4  lbs  chuck roast
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1  package  dry onion soup mix
• 1 1⁄4 cups water
• 6  medium potatoes, quartered
• 6  carrots, cut into 2 inch pieces
•  whole mushroom, to taste
• 2  tablespoons all-purpose flour

Directions

1. In a 8 quart saucepot, in the hot vegetable oil, brown roast on all sides.
2. Spoon off fat.
3. Stir in mushroom soup, onion soup mix and 1 cup water.
4. Reduce heat to just above low.
5. Cover, cook 2 hours.
6. Add vegetables.
7. Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
8. Remove roast and vegetables and keep warm.
9. Stir together the flour and remaining 1/4 cup water until smooth.
10. Gradually stir into soup mixture.
11. Cook until mixture boils and thickens, stirring constantly.
12. Serve the roast& veggies with the gravy on the side.