3 to 4 lbs. boneless beef pot roast
1 can Campbell's tomato soup
1/2 c. water
2 to 4 tbsp. flour

In large heavy pan, brown meat in oil and pour off fat. Add soup and water; cover and simmer 2 1/2 to 3 hours or until done. Stir occasionally. Remove meat from pan. Gradually blend 1/4 cup water into flour; slowly stir into gravy. Cook; stir until thickened. Makes 6 to 8 servings.