Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2          pound  beef round or chuck pot roast -- (3 1/2 to 4)
  1                Can  Campbell’s condensed Cream of Mushroom Soup
  1              Pouch  Campbell’s Dry Onion Soup and Recipe Mix
  1 1/4            Cup  Water
  6             Medium  potatoes -- quartered
  6             Medium  carrots -- cut into 2 inch
  2         Tablespoon  All-purpose flour

Preparation:

In 6 qt. Dutch oven, in 2 tsp. 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 hr., stirring often. 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 thickness, stirring constantly. Prep Time: 5 min; Cook time: 3 hr.

Nutritional Information:

1674 Calories (kcal); 4g Total Fat; (2% calories from fat); 45g Protein; 366g Carbohydrate; 0mg Cholesterol; 209mg Sodium