Savory Pot Roast

2 Tbsp. vegetable oil
3-1/2 to 4 lb beef round or chuck pot roast
1 can (10-3/4 oz) Campbell's Cream of Mushroom soup
1 pouch Campbell's Dry onion soup mix
1-1/4 cups water
6 medium potatoes, quartered (about 5-1/2 cups)
6 carrots, cut into 2" pieces
2 Tbsp. all purpose flour

In 6 qt. 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 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.