2 Tbsp. vegetable oil
3 1/2 to 4 lb. beef round or chuck pot roast
1 (10 3/4 oz.) can Campbell's cream of mushroom soup
1 pouch Campbell's dry onion quality soup and recipe mix
1 1/4 c. water
6 medium potatoes, quartered (about 5 1/2 c.)
6 carrots, cut into 2 pieces
2 Tbsp. all-purpose flour

In 6-quart saucepan in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover. Cook 2 hours. Add vegetables. Cover. Cook 45 minutes or until roast and vegetables are fork tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Garnish with fresh parsley, if desired. Makes 8 servings.