Instructions: In 6-qt. Dutch oven, in 2 TBSP hot oil, brown roast on all sides. Spoon off fat.

Stir in mushroom soup, onion soup mix, and 1 cup water. Reduce heat to low. Cover; cook 2 hours, stirring often. Add veggies. Cover; cook 45 minutes or until roast and veggies are fork-tender.

Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly.

Description: "My favorite!"

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