In dutch oven or 6-quart saucepot brown roast over medium-high heat. Add soup mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, turning roast occasionally, 2 hours.

Add vegetables and cook and adiitional 30-50 minutes or until vegetables and roast are tender; remove roast and vegetables.

For gravy, blend remaining 1/2 cup water with flour; stir into dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring constantly, until thickened, about 5 minutes.