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3 to 4 pounds beef chuck roast (pot roast)
4 potatoes, choppeed
6 carrots, chopped
1 onion, chopped
1 (10 3/4-ounce) can cream of mushroom soup
1 (1 1/2-ounce) box dry onion soup mix
2 tablespoons water


Line a 13" x 9" baking dish with aluminum foil; place roast in dish. Place vegetables around roast. In a medium mixing bowl, combine mushroom soup and onion soup mix; pour over roast and sprinkle with water. Cover with an additional piece of aluminum foil. Bake at 300 degrees for 4 hours.


From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.