1 beef roast (approximately 5 lbs.)
2 cans cream of mushroom soup
1 pkg. dried Lipton onion soup
1 lg. onion, diced
1 can or 1 pkg. fresh mushrooms
5 carrots
5 lg. potatoes, cut in quarters
1 can water (use mushroom soup can to measure)

Place roast in a 2-quart casserole or roaster on top of stove. Turn on medium high and brown on both sides. This will seem to be sticking to the pot but when it is ready to be turned, it will turn loose from pot.

After this is browned on both sides, set off stove and pour over this 2 cans of cream of mushroom soup and 1 can of water. Sprinkle dried onion soup over this. Place diced onion, cut up carrots, and cut up potatoes over the top of this roast.

Cover using lid or lid made of foil on top and bake for 2 hours at 350 degrees until roast it tender.

NOTE: For a Sunday meal, all you need is rice and salad.