2 tablespoons vegetable oil 4 pounds chuck roast 1 (10 3/4-ounce) can condensed cream of mushroom soup 1 package dry onion soup mix 1 cup water 6 potatoes, peeled and quartered 6 carrots, peeled, sliced into 2-inch pieces 2 tablespoons all-purpose flour 1/4 cup water
In a large flameproof casserole, heat oil and brown a chuck roast on all sides. Drain any excess fat. Add soup, dry onion soup mix, and 1 cup water and stir around meat. Adjust heat to a low simmer, cover, and cook for 2 hours. Later add potatoes and carrots. Cover and continue cooking for about 45 minutes.
Remove the roast and vegetables with a slotted spoon to a warm plate or pan; cover and allow meat to rest. Meanwhile combine flour with water in a cup; stir to remove lumps. Add to casserole dish, raise heat to medium high. Stir continuously and cook until the mixture thickens. Remove from heat. Serve sauce with sliced
meat and vegetables.
