Instructions: 1. In 6-qt. Dutch oven, in hot oil, cook roast until browned on all sides.

Spoon off fat.

2. Stir in mushroom soup, onion soup mix and 1 cup of the water. Reduce heat to low. Cover; simmer 2 hr. or until meat is tender, turning occasionally. Add vegetables. Cover; cook 40 min. or until roast and vegetables are fork-tender.

3. Remove roast and vegetables to platter.

Over medium heat, cook sauce until slightly thickened. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven. Cook until mixture boils and thickens, stirring constantly. Serve with roast. Prep time 5 min. Cook time 3 Hr.

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