Savory Pot Roast
["1 Tbsp. vegetable oil", "3 1/2 to 4 lb. boneless beef bottom round or chuck roast", "1 can cream of mushroom soup", "1 pkg. dry onion soup mix", "1 1/4 c. water", "6 medium potatoes, peeled and quartered", "6 medium carrots, cut into 2-inch pieces", "2 Tbsp. all-purpose flour"]
["In a 6-quart Dutch oven over medium-high heat, in hot oil, cook roast until brown on all sides.", "Remove, pour off fat and set aside.", "In Dutch oven, combine mushroom soup, onion soup mix and 1 cup water.", "Heat to boiling, then return roast to pan.", "Reduce heat to low.", "Cover; cook for 2 hours, turning roast occasionally. Add potatoes and carrots.", "Cover; cook 40 minutes more, or until roast and vegetables are fork-tender.", "Transfer roast and vegetables to plate; slice and cover to keep warm.", "In cup, stir together flour and remaining 1/4 cup of water until smooth. Gradually add to sauce in Dutch oven.", "Over medium heat, cook until mixture boils and thickens, stirring constantly.", "Serve sauce with or over roast."]
["vegetable oil", "boneless beef", "cream of mushroom soup", "onion soup", "water", "potatoes", "carrots", "flour"]