Oven Pot Roast - cooking recipe

Ingredients

3 to 5 lb. chuck or rump roast
flour and pepper
1/4 c. butter or margarine
1 envelope dry onion soup
1 can cream of mushroom soup
1 c. water
1 (4 oz.) jar whole mushrooms

Preparation

Dredge roast in flour and pepper; brown in butter in a Dutch oven.
Combine soups and liquid; pour over roast.
Cover; bake in a 325\u00b0 oven for 2 1/2 hours.
Add mushrooms.
Bake 30 minutes longer.