2 tbsp. vegetable oil
3 1/2 - 4 lb. beef round or chuck pot roast
1 can Campbells cream of mushroom soup
1 pouch Campbells dry onion soup & recipe mix
1 1/2 c. water, divided
6 med. potatoes, quartered
6 carrots, cut into 2" pieces
All purpose flour

In 6 quart Dutch oven in hot oil cook roast until browned on all sides. Spoon off fat, stir in mushroom soup, onion soup mix and 1 cup of the water. Reduce heat to low, cover and simmer 2 hours or until meat is tender, turning occasionally. Add vegetables, cover and cook 40 minutes or until roast and vegetables are fork tender. Remove roast and vegetables to platter over medium heat, cook sauce until slightly thickened. In cup stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven and cook until mixture boils and thickens, stirring constantly, serve with roast. Cooking time, 3 hours.