2 tbsp. vegetable oil
3 1/2 to 4 lb. beef round or chuck roast
1 (10 3/4 oz.) can mushroom soup
1 pouch dry onion quality soup and recipe mix
1 1/4 c. water
6 med. potatoes, quartered
6 carrots, cut into pieces
2 tbsp. all-purpose flour

Heat oil in a 6-quart saucepan. Brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and cook 2 hours. Add vegetables. Cover and cook 45 minutes or until roast and vegetables are fork tender. Remove roast and vegetables.

Stir together flour and remaining 1/4 cup of water until smooth. Gradually stir in soup mixture. Cook until mixture boils and thickens, stirring constantly. Garnish with fresh parsley if desired.