Pot Roast - cooking recipe

Ingredients

5 to 6 lb. Spencer or rump roast (lean)
1 pkg. Knorr vegetable soup
1 can golden or beefy mushroom soup
1 1/2 cans water
mushrooms (optional)
carrots, chunked
potatoes, chunked

Preparation

Brown roast in oven at 500\u00b0 for 30 minutes (do not preheat). Add soups and water; cover pan and cook 2 hours at 325\u00b0.
Add vegetables; cook additional hour at 325\u00b0.
Serve; use sauce for gravy.