2 tbsp. vegetable oil
4 lb. round beef or chuck pot roast
1 can Campbell's cream of mushroom soup
1 pkg. 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-inch 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 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 together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Makes 8 servings.