Ingredients: 2 tablespoons vegetable oil 4 pounds boneless pork shoulder roast, netted or tied 1 can Campbell's condensed Cream of Mushroom Soup 1 pouch Campbell's Dry Onion Quality Soup and Recipe Mix 1 1/4 cups water 1 teaspoon dried thyme leaves, crushed 1 bay leaf 8 medium potatoes, quartered 8 medium carrots, cut into 2 inch pieces 2 tablespoons all-purpose flour

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In oven-safe 5-quart Dutch oven over medium-high heat, in hot oil, cook roast until browned on all sides. Remove; set aside. Spoon off fat.

In same Dutch oven, combine soups, 1 cup of water, thyme, and bay leaf. Heat to boiling, stirring occasionally. Return roast to Dutch oven. Cover; bake at 350 degrees for 45 minutes.

Turn roast. Add potatoes and carrots. Cover; bake 1 hour 45 minutes more or until vegetables are fork-tender and roast is no longer pink.

Transfer roast and vegetables to platter. Remove netting or string from roast. In small bowl, stir together flour and remaining 1/4 cup water until smooth. In Dutch oven over medium heat, heat soup mixture to boiling. Gradually stir in flour mixture. Cook until mixture boils and thickens, stirring constantly. Remove bay leaf. Serve gravy with roast.