Savory Pot Roast
["2 Tbsp. vegetable oil", "3 1/2 to 4 lb. chuck pot roast", "1 can (10 3/4 oz.) Campbell's cream of mushroom soup", "1 pouch Lipton beefy onion dry soup mix", "1 1/4 c. water", "6 medium potatoes, quartered (about 5 1/2 c.)", "6 carrots, cut into 2 pieces", "2 Tbsp. all-purpose flour"]
["In a large 6-quart saucepot 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 vegies.", "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.", "Yields 8 servings."]
["vegetable oil", "Campbell's cream", "beefy onion", "water", "potatoes", "carrots", "flour"]