Pot Roast

Ranae

2 tbsps. vegetable oil

4 lb. boneless beef bottom round or chuck pot roast

1 can Cream of Mushroom soup

1¼ cups water

1 pouch Campbell's Dry Onion Soup and Recipe Mix

6 medium potatoes, cut into quarters

6 medium carrots, cut into 2" pieces

2 tbsp. flour

In Dutch Oven over medium-high heat, heat oil. Cook roast until browned. Pour off fat.

Add mushroom soup, 1 cup water and soup mix. Heat to a boil. Cover and cook on low heat for 1 ½ hours.

Add potatoes and carrots. Cover and cook 1 hour or until roast is done.

Remove roast and vegetables. Mix flour and remaining water until smooth. Gradually add to soup mixture. Cook until mixture boils and thickens, stirring constantly. Use gravy for potatoes.

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