1 chuck roast, boneless is best
1 can cream celery soup
1 can cream mushroom soup
1/2 env. onion soup (or just onions)

Best to use 2 inch cut roast. Cut off all fat. Put roast in a deep baking dish. Put celery soup over roast, sprinkle the 1/2 envelop of onion soup, then pour mushroom soup on top, sprinkle remainder of onion. Cover with foil (or any tight cover). Roast 4 hours at 325 degrees. Time depends on size of roast, also the amount of soups. Do not dilute soups. What I like about this recipe is that gravy is all made.