Savory Pot Roast- This recipe was passed to me from my Mom.  There is nothing better than a delicious tender pot roast on a winter day!

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!

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