Overnight Roast - cooking recipe

Ingredients

4 to 8 lb. roast (frozen; eye of round works very well)
1 envelope onion soup mix
1 can cream of mushroom soup
1 envelope au jus mix (French's)
1 to 2 cans water

Preparation

Place the roast in a roaster pan.
Combine the remaining ingredients and pour the roast.
Cover with foil and cook 7 to 8 hours or overnight at 225\u00b0.