4-5 lb. blade cut pot roast
1 can Golden Mushroom soup (Campbell's)
1 pkg. Lipton onion soup mix
Potatoes
Carrots

Place roast in flat roasting pan. Sprinkle onion soup mix on top and then spoon on mushroom soup. Peel and cut carrots and potatoes and lay along side of roast. Add 1 cup of wine (or water). Bake, covered tightly with aluminum foil, at 350 degrees for 1 hour per pound.