Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     tablesoons vegetable oil
  3 1/2         pounds  boneless beef bottom round
  1                can  campbells cream of mushroom soup
  1              pouch  campbell's dry onion soup & recipe
                        -- mix
  1           teaspoon  dried thyme leaves -- crushed
  1                     bay leaf
  1 1/4           cups  water
  8             medium  potatoes -- cut into quarters
                        -- (7 cups)
  8             medium  carrots -- cut into 2 inch
                        -- pieces (4 cups)
  2        tablespoons  all-purpose flour

Preparation:

1. In 6 quart oven-safe Dutch oven over medium high heat, in hot oil, cook roast until browned on all sides. Remove and set aside. Pour off fat. 2. In same Dutch oven, combine mushroom soup, soup mix, thyme, bay leaf and 1 cup water. Return roast to Dutch oven. Cover; bake at 350 F for 45 minutes. 3. Turn roast; add potatoes and carrots. Cover, bake 1 hour 45 minutes or until roast and vegetables are fork-tender. 4. Transfer roast and vegetables to platter. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Over medium heat, cook until mixture boils and thickens, stirring constantly. Discard bay leaf. Serve gravy with roast and vegetables. If desired, garnish with fresh thyme.

Nutritional Information:

134 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 31g Carbohydrate; 0mg Cholesterol; 34mg Sodium