3-1/2 to 4 pounds Beef round or chuck pot roast
1 can (10-3/4 ounces) Campbell’s Cream of Mushroom Soup
1 pouch Campbell’s Dry Onion Quality Soup and Recipe Mix
1-1/4 cups water
6 medium potatoes, quartered (about 5-1/2 cups)
6 carrots, cut into 2” pieces
2 tablespoon all-purpose four
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; 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.
Makes 8 servings.