Grandma Ruth’S Sunday Pot Roast - cooking recipe

Ingredients

3 -4 lbs chuck roast
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
4 carrots, sliced into one inch pieces
5 potatoes, cut into quarters

Preparation

Preheat oven to 300 degrees.
Wipe and pat chuck roast with a paper towel.
Put roast into heavy baking pan.
Cover meat with dry onion soup mix and top with mushroom soup.
Place carrots and potatoes around meat.
Pour water over vegetables.
Bake for 3 1/2 to 4 hours or until meat is tender and falls off the bone.
Serve with bread and salad.