• 1 boneless pot roast (about 3 pounds), rump, chuck or round

• 1 envelope Lipton Recipe Secrets Onion-Mushroom Soup Mix

• 2 and 1/2 cups water, divided

• 4 potatoes, cut into 1-inch pieces

• 4 carrots, thinly sliced

• 2 to 4 tablespoons all-purpose flour

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 half cup water with the 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

Also terrific with Lipton Recipe Secrets Onion, Beefy Onion or Italian Herb with Tomato Soup Mix.