Roast Beef Dinner - cooking recipe

Ingredients

3 1/2 - 4 lbs roast (7-bone, or boneless chuck)
meat tenderizer (I prefer Adolphs)
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1/2 can water
8 -10 potatoes
8 -10 carrots
1 -2 onion

Preparation

Peel the potatoes, carrots, onions.
Rinse clean.
Sprinkle one side of the roast heavily with Adolps, prick with a long handled fork in several spots.
Place sprinkled side down in a hot roaster.
Sear for about 1 minute.
Sprinkle top side with Adolphs, prick.
Turn and brown other side.
Take off heat.
Empty the two cans of mushroom soup on top of the roast.
Pour about 1/2 can of water on the bottom of the pan.
Place clean, peeled vegetables on and around the roast.
Cover with lid.
Gravy will be ready in the bottom of the pan when through cooking.
Bake at 325 degrees for 3 1/2- 4 hours.
Left over meat and vegetables can be cut up and warmed in left over gravy thinned with water, later in the week, for a quick stew.