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 onion soup mix
1 1/4 c. water
6 med. potatoes, quartered
6 carrots
2 tbsp. all-purpose flour

In a 6-quart saucepot, 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 or so. 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.