Savory Pot Roast

• 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

1. In a 6-quart saucepan, in hot oil, brown roast on all sides. Spoon off fat.
2. Stir in mushroom soup, onion soup mix and 1 cup water.
3. Reduce heat to low; cover and cook for 2 hours.
4. Add vegetables.
5. Cover; cook for 45 minutes, or until roast and vegetables are fork-tender.
6. Remove roast and vegetables.
7. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture.
8. Cook until mixture boils and thickens, stirring constantly.
9. Garnish with fresh parsley, if desired.
10. Makes 8 servings.

vegetable oil, beef round, campbells cream, onion soup, water, potatoes, carrots, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739854 (may not work)