1 1/2-2 1/2 lb. boneless chuck roast
1 pkg. dry onion soup mix
1 can cream of mushroom soup
3-4 med. potatoes, peeled and cubed
3 carrots, cut in 1 inch pieces
1 onion, peeled and cut in 1/8ths
1/4 tsp. coarse ground black pepper 7:30-8:00 Sunday morning: Place roast in center of 13 x 9 inch metal (or glass) baking dish. Surround with vegetables. Spread can of mushroom soup over meat only. Sprinkle dry onion soup mix and coarse black pepper over all. Cover with foil and place in slow (275 degree) oven until church is over. | 
