2 lbs. pot roast beef (or whatever cut you prefer)
1 env. onion and mushroom dry soup mix (Lipton's)
1 can cream of mushroom or celery soup
Pepper

Trim as much fat from meat as possible. Place in baking dish. Mix soup and dry soup mix and pour over meat. Do not add liquid! If desired, add carrots, potatoes and celery. Sprinkle with pepper. Cover tightly with foil and bake at 300-325 degree for 2-2 1/2 hours.

(Bethlehem-Calvary)