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Country-style Pot Roast
3 lb Boneless pot roast (rump; chuck or round) (up to 3-1/2)
1 Envelope Lipton Recipe Secrets Onion-Mushroom Soup Mix
2 1/2 c Water
4 Potatoes; cut into 1-inch pieces
4 Carrots; thinly sliced
2 tb All-purpose flour; (2 to 4)
In 5-quart Dutch oven or heavy saucepot, brown roast over medium-high heat. Add onion-mushroom soup mix blended with 2 cups water. Reduce heat to low and simmer covered, turning occasionally, 2 hours. Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables. Blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, stirring constantly, until thickened, about 5 minutes. Makes about 6 servings.