1 (4 to 5 pound) boneless chuck roast
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.