Instructions: * In Dutch oven or 6-quart saucepot, brown roast over medium-high heat.

* Add beefy onion soup mix blended with 2 cups water. Bring to a boil over high heat.

* Reduce heat to low and simmer, covered, turning roast occasionally, 2 hours.

* Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables.

* Blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat.

* Reduce heat to low and simmer uncovered, stirring constantly, until thickened, about 5 minutes.

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