3 to 4 lb. beef pot roast
1 can cream of mushroom soup
1 env. dry onion soup mix
2 or 3 tbsp. Worcestershire sauce

Preheat skillet at 325 degrees. Brown roast 5 minutes per side. Spread combined soups and Worcestershire sauce over top of roast. Reduce heat to 225 degrees and roast, covered, for 2 1/2 to 3 hours or until meat is tender. Spoon gravy over roast occasionally.