10 lb. block rump roast
2 c. (10 3/4 oz.) tomato soup
2 c. (10 3/4 oz.) cream of celery soup
1 c. (10 3/4 oz.) cream of onion soup
2 tsp. onion salt
2 tsp. garlic salt

Trim any fat off roast. Place roast in large roaster. Add all soup and salts. Cover roaster and bake in slow oven, 200 to 250 degrees for 6 hours or until separate with a fork. Turn meat after 3 hours. While hot use 2 forks and break meat apart. This may be frozen to use later.