Savory Pot Roast - cooking recipe

Ingredients

3 1/2 to 4 lb. roast
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 1/2 cans water
about 6 medium potatoes, cut into fourths
about 6 medium carrots, cut into 2-inch pieces

Preparation

Preheat oven to 275\u00b0.
In a 6-quart Dutch oven, put the roast, mushroom soup, dry onion soup mix, the water, potatoes and carrots.
Put in by 8 o'clock on Sunday morning, and it should be ready for lunch by the time that you come home from church, change clothes and make a salad (4 to 5 hours).