4 -5 lbs
1 (10 1/4 ounce) cans
cream of mushroom soup
1 (1 1/4 ounce) envelopes
onion soup mix
( I use beefy onion flavor)
onions, peeled and sliced thin
- Preheat oven to 350°F.
- Season the roast with the dry seasonings (don't overdo).
- Sprinkle the dry soup mix onto the meat.
- Spread mushroom soup over the top and add onions.
- Add water, cover tightly with foil.
- Bake for three hours.
- Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.