Old Fashion Vegetables and Pot Roast

Prep Time: 15 Minutes
Cook Time: about 1 Hour and 45 Minutes
Ready In: about 2 Hours
Makes 6 servings

Ingredients:
3 lb. shoulder pot roast
2 tsp. olive oil
1-1/2 cups water, divided
1 can of condensed vegetable soup
Pepper to taste
6 carrots
2 cups potato pieces
1 large tomato, chopped
1 onion, sliced
2 Tbsp. flour

Directions:
1. Heat the olive oil in a nonstick Dutch oven; then brown the pot roast
meat on all sides.

2. Pour 1 cup of the water and and the vegetable soup over the pot
roast; season with the pepper; then bring to boil; cover. Reduce heat to
low; simmer 1 hour.

3. After the 1 hour of simmering, add the carrots, potatoes, tomatoes
and onion to Dutch oven; cover. Simmer for an additional 45 minutes or
until meat is cooked through and vegetables are tender. Place meat and
vegetables on platter, reserving liquid in pan. Keep meat warm.

To make gravy:
4. Mix the remaining 1/2 cup water and flour until well blended in a
large mixing cup. Gradually add the mixture to hot liquid in pan; cook
until mixture boils and thickens, stirring constantly. Simmer 3 minutes,
stirring constantly.

5. To serve, slice the cooked pot roast across grain into thin slices.
Serve with vegetables and gravy.