Savory Pot Roast - cooking recipe

Ingredients

2 Tbsp. vegetable oil
3 1/2 to 4 lb. beef round or chuck pot roast
1 (10 3/4 oz.) can Campbell's cream of mushroom soup
1 pouch Campbell's dry onion soup
1 1/4 c. water
6 medium potatoes, quartered (about 5 1/2 c.)
6 carrots, cut into 2-inch pieces
2 Tbsp. all-purpose flour

Preparation

In a 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 and cook for 2 hours.
Add vegetables.
Cover; cook for 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.
Makes 8 servings.