1. Brown meat in shortening. Pour off fat.
2. Stir in soup and cover.
3. Simmer 3 hours or until tender.
4. Remove meat to platter.
5. Skim fat.
6. Gradually blend water into flour.
7. Slowly stir this blend into soup/gravy and simmer.
8. Stir gravy until thickened.

Cook's Comments :
You can also add vegetables a hour before the pot roast is done.