A recipe from my Auntie Eleanor’s collection of gems!
2 tablespoons vegetable oil
4 pounds chuck roast, block-style
1 can cream of mushroom soup
1 package dry onion soup mix
1 cup water
6 medium potatoes, quartered
40 baby carrots
1/4 cup water
2 tablespoons flour
Heat oil over high heat in a large dutch oven or stock pot. Brown roast on all sides. Spoon off fat.
Stir in mushroom soup, onion soup mix and one cup water. Reduce heat to low, cover and cook 2 hours. Add vegetables, cover and cook an additional 45 minutes or until roast and vegetables are tender.
Remove roast and vegetables. For gravy, combine flour and 1/4 cup water in gravy swirler (or small plastic container with tight-fitting led) and shake until smooth. Gradually stir flour mixture into soup mixture and cook until thickened, stirring constantly.
Slice roast and place on a platter with the vegetables. Pour some of the gravy over roast slices and pass the rest.