Favorite Pot Roast

Favorite Pot Roast
4 lb Beef chuck shoulder pot roast, boneless
2 tb Cooking fat
Salt
Pepper 10 3/4 oz Condensed tomato soup
1/2 c Chili sauce
1/4 c Dry sherry wine
1 pk Onion soup mix
2 md Potatoes; pared, quartered
4 lg Carrots; cut in half length

In a Dutch oven,  brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add tomato soup, chili sauce, sherry, and onion soup mix. Return meat to Dutch oven.  Cover and simmer 2 1/2 to 3 1/2 hours, or until done. Turn meat once to cook it evenly throughout. Add potatoes and carrots during the last 35 minutes of cooking. If sauce is too thin, remove meat and vegetables to a platter and keep warm. Skim off any excess fat.

Mix 2 tablespoons flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper.

Slice meat and serve with vegetables and sauce.