2 - 3 1/2 lb. boneless beef pot roast (rump or chuck)
4 med. potatoes, peeled & quartered
4 med. carrots, cut into 1" pieces
1/2 lb. mushrooms
1 env. Lipton's onion or beefy mushroom soup
1/2 c. water

Line heavy pan or roaster with heavy duty foil, allowing extra to wrap around dinner ingredients and seal. Place roaster in center of foil and surround with vegetables. Blend soup mix with water; pour soup mixture over meat and vegetables. Wrap foil loosely around beef and vegetables, sealing edges air tight by folding foil with double fold. Bake in 325 to 350 degree oven for about 2 hours, until beef is very tender.