<http://schema.org/recipeInstructions>
" 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.\u00A0 Add the soup mixture to the saucepot and heat to a boil.\u00A0 Reduce the heat to low.\u00A0 Cover and cook for 1 hour 30 minutes. Add the potatoes and carrots to the saucepot.\u00A0 Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.\u00A0 Remove the beef and vegetables to a serving platter. Stir the flour and remaining water in a small bowl until the mixture is smooth.\u00A0 Stir the flour mixture in the saucepot.\u00A0 Cook and stir until the mixture boils and thickens.\u00A0 Serve the gravy with the beef and vegetables. Serving Suggestion: Serve with steamed whole green beans with sliced almonds. For dessert serve chocolate pudding.Using Campbell&amp;#039;s&amp;amp;reg; Condensed 98% Fat Free Cream of Mushroom Soup:  Calories 376, Total Fat 13g, Saturated Fat 3g, Cholesterol 103mg, Sodium 553mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein 37g, Vitamin A 98%DV, Vitamin C 17%DV, Calcium 4%DV, Iron 26%DV"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a8351/savory-pot-roast-recipe-campbells-1109/>