3 to 4 lb. chuck roast
1 tbsp. vinegar
1 can cream of mushroom soup
1 envelope onion soup mix
1 tsp. salt
pepper to taste

Put roast in pan. Sprinkle with vinegar. Spread soup over roast. Sprinkle onion soup mix, salt and pepper over top. Cover; roast at 350°F for 1 hour. Reduce heat to 325°F; roast 2 to 3 hours longer or until meat is tender.