Top or bottom round rump roast
1 can cream of onion soup
1 can water
4 to 5 med. potatoes, peeled
4 to 5 carrots

Rinse meat and place in large casserole or roasting pan. Sprinkle with pepper and meat tenderizer and pierce meat with fork. Add soup and one can of water. Bake at 350 degrees for approximately 2 1/2 to 3 hours, covered. Chop potatoes and carrots into pieces and add to roast.

Add additional water until it almost covers vegetables (about 2/3 full). Bake an additional 1 1/2 to 2 hours until vegetables are tender and sauce is bubbly and thickened.

If top of roast appears to be drying, turn meat before adding vegetables and additional liquid.