2 tbsp. vegetable oil
3 1/2-4 lb. beef round or chuck pot roast
1 (10 3/4 oz.) can cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 c. water
6 med. potatoes, quartered (5 1/2 c.)
6 carrots, cut into 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 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. Garnish with fresh parsley, if desired.