1 humongous roast
1 humongous roasting pan
4-6 cans Campbell's Cream of Mushroom soup
1-2 boxes Lipton's Instant Onion Soup mix
4-6 lg. potatoes
3 white onions
6-8 orange carrots
2 lbs. raw mushrooms

Roast may be left whole or cut up into fist-sized chunks.

Put roast in the bottom of an aluminum foil lined roasting pan. Slice potatoes and carrots lengthwise and place around and on top of the roast. Dice the onions or slice the onions and put them on top of the potatoes and carrots. Mix two cans of mushroom soup to one package of onion soup and pour this undiluted mixture over the vegetables and roast. Be sure to fix enough mushroom soup/instant soup mix to completely cover everything in the pan. Sprinkle the whole raw mushrooms on top of the soup mixture. Bake in an oven at 350 degrees for 4 hours, covered.