Pot Roast With Garden Vegetables

In a large, heavy skillet over medium heat, heat oil; brown meat on all sides. Add soup; cover and cook over low heat for about 2 1/2 hours. Add seasonings and vegetables. Cover and cook another hour, or until meat and vegetables are tender. Remove meat and vegetables to a warm platter; keep warm. Blend flour and water in a cup until smooth; slowly stir the flour mixture into the hot liquid. Cook, stirring, until thickened.
Serves 6.

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