2 tbsp. corn oil or vegetable oil
4 to 5 lb. chuck roast
1 env. onion soup mix
1 can Campbell's golden mushroom soup
2 soup cans water

Use a large pot with a tight fitting lid. Heat the corn oil in the pot over high heat while flouring the roast. Add roast and brown all sides. Lower heat and add all other ingredients. Use a wooden or long handled spoon to mix around sides of meat to make sure there is liquid under the meat and touching the bottom of your pot. The meat should be almost covered with liquid, if not add more water. Cover tightly and simmer over low heat on the stove or bake in a 325 degree oven for about 2 hours. Start checking for tenderness after 2 hours and when a fork goes in easily, remove meat and place pot on hot burner to boil down juices for gravy.

If you like, you may add cut up carrots and potatoes to this liquid and simmer until they are tender before cooking down the liquid for gravy. Simply use a slotted spoon to remove the vegetables and proceed. Because the meat was floured there is usually thickening to create a wonderful gravy. The meat will probably require reheating. Just slice off and heat in microwave or add to pot with hot gravy for a few minutes.