3-4 lb. boneless beef pot roast
1 can cream of mushroom soup
3/4 c. water
2-4 tbsp. flour

In large heavy pan, brown meat (use shortening, if necessary); pour off excess fat. Stir in soup and 1/2 cup water. Cover and simmer 2 1/2-3 hours or until done. Stir often. Gradually blend remaining 1/4 cup water into flour; slowly stir into sauce. Cook, stirring until thickened. 4-6 servings. Different, but we like variety.