1 (3-4 lb.) beef pot roast
1 (10 3/4 oz.) can condensed mushroom soup
1 - 1 1/2 oz. env. dry onion soup mix
2 tbsp. Worcestershire sauce

Use Dutch oven or large skillet. Preheat to approximately 325 degrees. Brown roast for 5 minutes per side. Spread combined soups and Worcestershire sauce over top of roast. Reduce heat to approximately 225 degrees and roast covered for 2 1/2 to 3 hours or until meat is tender. Spoon gravy over roast occasionally. Makes 6 servings.