Title: Savory Pot Roast
Categories: Beef Meat Main
Yield: 8 Servings

2	tb	Oil
4	lb	Beef pot roast, round or -
		Chuck roast
10 3/4	oz	Cream of mushroom soup
1	pk	Dry onion soup mix
1 1/4	c	Water
6	md	Potatoes, quartered
6	md	Carrots, cut into 2" pieces
2	tb	Flour

In a 6 quart saucepot, in hot oil, brown the roast on all sides. Drain off fat. Stir in soup, onion soup dry mix, and one cup of water. Reduce heat to low. Cover and cook for 2 hours. Add vegetables. Cover and cook for 45 minutes or until roast and vegetables are fork tender. Remove vegetables and roast from pot. Stir together flour and remaining water until smooth. Gradually stir into soup mix in pot. Cook until mixture boils and thickens, stirring constantly. Garnish roast with fresh parsley.

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