Ingredients
2 TBSp vegetable oil
3 1/2 to 4 lb beef round or chuck pot roast
1 can Campbell’s cream of mushroom soup
1 pouch Campbell’s Dry onion soup mix
1 1/4 cups water, divided
6 medium potatoes, quartered
6 carrots, cut into 2" pieces
2 TBSP all purpose flour
Preparation
Brown roast on all sides. Spoon off fat. Add to crock pot (low setting).Stir in mushroom soup, onion soup mix and 1 cup of water. add vegetables. cook 6-8 hours Remove roast and vegetables. Over medium heat, cook sauce until slightly thickened. In cup stir together flour and remaining 1/4 cup water until smooth. Gradually stir unitl mixture boils and thickens.
