1 (3 to 4 lb.) chuck roast
1 (10 1/2 oz.) can cream of mushroom soup
1 env. dry onion soup mix
Potatoes (optional)
Carrots (optional)
Onions (optional)

Place roast on large piece of foil. Spread with cream soup and sprinkle with dry onion soup mix. Wrap in foil with double fold across top and ends. Place on baking pan. Bake at 300 degrees for 2 to 3 hours or until fork tender. The gravy is ready to serve when the meat is removed. Serves 4 to 6.

Vegetables can be added the last hour of cooking. Open foil and just add.