2 tbsp. vegetable oil
3 1/2 lb. beef round or chuck roast
1 (10 3/4 oz.) can 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 in 2-inch pieces
2 tbsp. all-purpose flour

In 6-quart saucepan 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 and cook 45 minutes or until vegetables and roast are fork tender. Remove roast and vegetables.

Stir together flour and 1/4 cup water. Gradually stir into soup mixture. cook until mixture boils and thickens, stirring constantly. Garnish with fresh parsley if desired. Yield: 8 servings.