Teresa's Pot Roast

2 tablespoons vegetable oil

3 ½ to 4 pounds chuck pot roast

1 can cream of mushroom soup

1 pouch dry onion soup mix

1 ¼ cups water

6 medium potatoes, quartered

6 carrots, cut into 2” pieces

2 tablespoons all-purpose flour

In 6 quart saucepot, in 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 and cook for 2 hours.  Add vegetables and cover and cook for 45 minutes or until roast and vegetables are fork tender.  Remove roast and vegetables.  Stir together flour and remaining ¼ cup water until smooth.  Gradually stir into soup mixture.  Cook until mixture boils and thickens, stirring constantly.