Pot Roast - cooking recipe

Ingredients

2 to 3 lb. pot roast (shoulder or chuck)
A.1. steak sauce
1 pkg. dried onion soup mix
1 can cream of mushroom soup, undiluted

Preparation

Place a large sheet of heavy-duty foil in pan without lid. Lay meat on foil after rubbing both sides generously with steak sauce.
Sprinkle dried onion soup mix on top and pour cream of mushroom soup over this.
Close foil over meat loosely.
(It makes its own gravy.)
Crimp foil to hold in heat.
Cook in slow oven (250\u00b0 to 300\u00b0) for 1 hour for each pound of meat. (Can also be cooked in crock-pot, but omit foil.)