1 (3 lb.) beef chuck pot roast
1 (10 3/4 oz.) can cream of mushroom soup
1/2 pkg. reg. onion soup mix
5 med. potatoes, peeled and quartered
5 med. carrots, quartered crosswise

Trim excess fat from meat. Line shallow roasting pan with foil. Place meat in pan. Combine mushroom soup and dry onion soup mix; spread over roast. Cover pan with foil; seal to edges. Bake in 325 degree oven 1 hour. Uncover; arrange potatoes and carrots around roast. Cover; continue baking about 45 minutes or until meat and vegetables are tender. Season to taste. Serves 10.