Mushroom Pot Roast
3 to 4 lbs boneless beef pot roast
1 can cream of mushroom soup
3/4 cup water
2 tbsp flour
In large, heavy pan, brown meat. Pour soup and 1/2 cup water over roast. Cover, simmer 3 hours. Stir often. Remove roast to platter.
Gradually blend 1/4 cup water into flour, slowly stir into pan juices. Cook, stirring until thickened. Serve gravy with roast.