2 tbsp. vegetable oil
3 1/2 - 4 lb. beef round or chuck pot roast
1 can Campbell's cream of mushroom soup
1 pouch Campbell's dry onion soup & recipe mix
1 1/4 c. water, divided
6 med. potatoes, quartered
6 carrots, cut into 2" pieces
2 tbsp. 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; simmer 2 hours or until meat is tender, turning occasionally. Add vegetables. Cover; 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. Cook until mixture boils and thickens, stirring constantly. Serve with roast. Makes 8 servings.