3/4 cup all-purpose flour
1 (3 1/2 pound) boneless beef roast
3 tablespoons vegetable oil
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
1 (1 ounce) envelope onion recipe soup mix
1 1/2 cups water
Hot cooked mashed potatoes

Place flour in a large bowl or plastic bag. Add roast; dredge or shake to coat.

Brown roast on all sides in hot oil in a Dutch oven; drain.

In a bowl, combine soups, soup mix and water, mix well. Pour mixture over roast in Dutch oven. Cover and bake at 325 degrees F for 3 to 3 1/2 hours or until very tender.

Serve pot roast and gravy with mashed potatoes if desired.