2 tbsp. oil
3 1/2 to 4 lb. beef round or chuck roast
1 c. cream of mushroom soup
1 pouch Campbell's dry onion soup
1 1/4 c. water, divided
6 med. size potatoes, quartered
6 carrots, cut into 2 inch pieces
2 tbsp. flour

In 6 quart Dutch oven, brown all sides of roast in hot oil. Spoon off fat. Stir in mushroom soup, onion soup mix, and 1 cup of the water. Reduce heat to low, cover, simmer 2 hours or until meat is tender, turning occasionally. Add vegetables, cover and cook 40 minutes or until roast and vegetables are tender. Remove roast and vegetables onto platter. Over medium heat, cook sauce until slightly thickened. In cup stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven. Cook until mixture thickens, stirring constantly. Serve with roast.