2 tbsp. vegetable oil
3 1/2 to 4 lb. beef round or chuck pot roast
1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1 pouch Campbell's dry onion quality soup and recipe mix
1 1/4 c. water
6 med. potatoes, quartered, about 5 1/2 c.
6 carrots, cut into 2 pieces
2 tbsp. all-purpose flour

In 6-quart saucepot in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix, and 1 cup of water; reduce heat to low. Cover, cook for 2 hours. Add vegetables. Cover, cook for 45 minutes or wait until roast and vegetables are fork tender. Remove roast and vegetables, stir together with flour and remaining 1/4 cup water until smooth. Gradually stir until soup mixture boils and thickens, stirring constantly.

Garnish with fresh parsley, if desired. 8 servings.