Cooking Directions

• 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.
• Stir the flour and remaining water in a small bowl until the mixture is smooth.  Stir the flour mixture in the saucepot.  Cook and stir until the mixture boils and thickens.  Serve the gravy with the beef and vegetables.

Ingredients

• 2 tablespoons vegetable oil
• 3.5  pounds boneless beef bottom round (rump) roast or chuck pot roast (about 1 roast)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1.25 cups water
• 1 envelope (about 1 ounce) dry onion recipe soup & dip mix
• 6  medium white potato, cut in quarters
• 6  medium carrot, peeled and cut into 2-inch pieces (about 3 cups)
• 2 tablespoons all-purpose flour