2 tablespoons vegetable oil
1 boneless beef bottom round roast or chuck pot roast (3 1/2 to 4 pounds)
1 10 3/4 ounce can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 1/4 cups water
1 envelope (about 1 ounce) dry onion soup and recipe mix
6 medium potatoes , cut into quarters
6 medium carrots , cut into 2-inch pieces (about 3 cups)
2 tablespoons all-purpose flour
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned on all sides. Pour off any fat.
Stir the mushroom soup, 1 cup water and soup mix in a medium bowl. Add the soup mixture to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 30 minutes.
Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables to a serving platter.
Serving Suggestion: Serve with steamed whole green beans with sliced almonds. For dessert serve chocolate pudding.