2 to 2 1/2 lb. chuck or arm roast
1 can of Campbell's Golden Cream of Mushroom soup
1 pkg. of Dry Onion soup mix
12 to 15 med. potatoes
2 lb. of carrots
Medium roaster with lid

Put soups in a medium roaster. Add 5 cans of hot water and stir until dry soup is dissolved. Peel potatoes and carrots. Put roast in the soup and place carrots and potatoes around it. Put in a 300 degree oven for 3 1/2 hours (covered). You can thicken the soup broth with a thick mixture of flour and water to make gravy.