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"]
["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."]
["vegetable oil", "beef round", "Campbell's cream", "onion soup", "water", "potatoes", "carrots", "flour"]