Beef Pot Roast with Cognac Gravy

1 2lb. pot roast
1 envelope onion mushroom soup mix
2 cups beef broth

Place these 3 ingredients in a large dutch oven and cook on low (250-300 degrees) until meat thermometer reaches 165 degrees.

For gravy:

1/8 cup Cognac
1/4 cup flour
2 cups warm water

When roast is done, remove from dutch oven and place pot with beef juices on the stove over medium heat.
Whisk the above 3 ingredients together until there are no lumps, and add to beef juices.Cook and whisk until gravy is bubbling and thickened. Serve over pot roast with mashed potatoes.