1 (3-4 lb.) boneless roast
1 med. onion, sliced
1/4 tsp. pepper
1 1/2 tsp. instant beef bouillon
6-8 carrots, peeled
1 can cream of onion soup
1 can cream of celery soup
1 can tomato soup
6 lg. baking potatoes
Heavy duty foil

Preheat oven to 400 degrees. Line an oven baking dish with a large piece of heavy duty foil, leaving 6" to 8" overlap at each end.

Place roast on foil; top with onion, pepper and bouillon. Arrange carrots around roast and top with soup mixture. Seal roast by adding another piece of foil on top. Make seams air tight by folding edges several times. To prevent too much browning on bottom, place a rack in bottom of pan. Oil and wrap very large baking potatoes in foil; bake along with roast for entire time. Serve potatoes halved and topped with gravy from roast. Place in oven at 8:00 and have a delicious dinner ready at 1:00 when you get home from church.