Grandma Moosey’s Old Fashion Pot Roast

Wahmmy’s Note: This sounds oooh so good and if I had a roast in the freezer I’d be making it tonight. It’s been so cold here and this sounds like good, warm, stick to your ribs foods.

What You’ll Need:

1 Rump Roast (3-4 lbs)
1/4 cup all purpose flour
1 TBSP plus 2 tsp salt
1 1/4 tsp pepper
2 TBSP canola oil
2 c water
8 small white potatoes quartered
8 small carrotts quartered
1 large onion, quartered
1 pkg. dry beefy mushroom soup

Fool-Proof Directions:

Preheat oven to 325 degrees. Heat oil in large skillet over medium heat. Mix together flour, salt and pepper. Cover roast completely with flour mixture. Place roast in hot oil and brown on all sides, about 15 minutes. Just brown the meat it will continue cooking in the oven. Place water in large baking pan. Dissolve dry soup in water. Add roast. Cover tightly with foil and bake 3 hours. Remove roast from oven and place vegetables around meat in pan. Recover and bake 1 to 1 1/2 hours longer. Meat and vegetables should be fork tender.