2 tbsp. vegetable oil
3 1/2 to 4 lb. beef roast
1 can Campbell's cream of mushroom soup
1 pouch onion soup mix
1 1/4 c. water
6 med. potatoes, quartered
6 carrots, cut into 2 inch pieces
2 tbsp. flour - all-purpose

Brown roast in hot oil 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. Add vegetables. Cover; cook 45 minutes or until roast and vegetables are fork tender. Remove roast and vegetables. Stir flour and remaining 1/4 cup water until smooth. Gradually stir in soup mixture. Cook until mixture boils and thickens.