1 tablespoon vegetable oil

1 (1 oz.) envelope onion soup mix

2 cups water

4 potatoes, peeled and cut into 1-inch cubes

4 carrots, scraped and cut into 1-inch slices

2 tablespoons all-purpose flour

1/2 cup water

1/4 teaspoon salt

1/4 teaspoon pepper

 

Brown roast in hot oil in a Dutch oven. Add onion soup mix and 2 cups water; bring to a boil.  Cover, reduce heat, and simmer 2 hours.

 

Add vegetables; return to a boil.   Cover, reduce heat, and simmer 30 minutes.  Remove roast and vegetables to a serving platter; keep warm.

 

Remove and discard fat from drippings; return 1 cup drippings to Dutch oven.  Combine flour and 1/2 cup water, stirring until smooth. Add to drippings, stirring constantly.  Bring to a boil over medium heat, stirring constantly until thickened.  Stir in salt and pepper.  Serve with sliced roast and vegetables.

 

Yield:  8 to 10 servings.