3 1/2 - 4 lb. beef round or chuck pot roast
2 tbsp. vegetable oil
1 can Campbell's cream of mushroom soup
1 pkg. Campbells' dry onion soup mix
1 c. water
1/4 c. water
6 med. potatoes, quartered
6 carrots, cut into 2" pieces
2 tbsp. flour

Heat vegetable oil to hot in Dutch oven. Add roast and cook on all sides until browned. Spoon off fat. Stir in mushroom soup and onion soup mix and 1 cup of water. Cover meat and mixture and simmer for 2 hours or until meat is tender. Add vegetables, cover and cook an additional 40 minutes or until vegetables are fork tender. Remove roast and vegetables to heated platter and cover with foil to keep hot. Over medium heat, cook sausage until slightly thickened. Stir together 1/4 cup water and flour, mixing until smooth. Gradually stir into Dutch oven and cook until mixture boils and thickens, stirring constantly. Serve with roast. Serves 8.