Directions:

In a 6-quart Dutch oven over medium-high heat, in hot oil, cook roast until browned on all sides. Spoon off fat.

Stir in soup and 1 cup of water; reduce heat to low. Cover; cook 2 hours or until meat is just tender, turning occasionally.

Add potatoes and carrots. Cover; cook 40 minutes more or until roast and vegetables are tender.

Remove roast to cutting board and slice meat across the grain. Place sliced meat on a platter and arrange potatoes and carrots around the roast. Cover and keep warm while preparing the sauce.

Over medium heat, cook mushroom soup sauce until slightly thickened. In a cup, stir together cornstarch and remaining 1/4 cup water until smooth. Gradually stir into mushroom sauce. Cook over medium heat until mixture boils and thickens, stirring constantly.

Top vegetables with parsley. Garnish with squash and tomatoes, if desired. Serve roast and vegetables with sauce.