This is part of a promo recipe folder by Campbell Soup Company that was published in 1993, it looks like a magazine pull-out. Recipe is typed below along with a scanned copy.

Savory Pot Roast
PREP TIME: 5 MIN.
COOK TIME: 3 HR.

2 tbsp. vegetable oil
3 1/2 to 4 lb. beef round or chuck pot roast
1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
1 pouch Campbell’s Dry Onion Quality Soup and Recipe Mix
1 1/4 cups water
6 medium potatoes, quartered (about 5 1/2 cups)
6 carrots, cut into 2″ pieces
2 tbsp. all-purpose flour

1. In 6-qt. saucepot, in hot oil, brown roast on all sides. Spoon off fat.
2. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover; cook 2 hr. Add vegetables. Cover; cook 45 min. or until roast and vegetables are fork-tender.
3. 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 thickens, stirring constantly. Garnish with fresh parsley if desired. 8 servings.