2 lbs. chuck roast
1 can cream of mushroom soup
1/2 soup can water
1 can (1 lb. each) drained whole potatoes and onions
Sprinkling chopped parsley

Cut 4 (1/2 inch thick) slices of your chuck roast. In large skillet brown meat lightly on both sides in small amount of shortening. Put slices in 2 1/2-quart casserole. Cover with 1 can cream of mushroom soup to which you add 1/2 soup can water.

Cover; bake in moderate oven (375 degrees) about 1 1/2 hours. Add a little water if necessary during cooking. Add 1 can (1 pound each) drained whole potatoes and onions. Bake 30 minutes longer. Sprinkle parsley. Serves 4.