This recipe is almost identical to our Clay Pot Roast recipe, however this recipe uses a dutch oven.
In your dutch oven, brown your roast.
Add soup mix, soup and water.
Simmer covered for 2 1/2 hours (until the meat is tender), turning occasionally.
Blend about 1/4 cup water with 2 1/2 Tbsp. flour and stir into the gravy.
Bring to a boil, then simmer, stirring constantly until thickened (about 5 minutes).