3 lb. roast
1/2 stick of butter
1 c. flour
1/4 tsp. garlic salt (optional)
1/4 tsp. black pepper
1/4 tsp. salt
1 can cream of mushroom soup
1 can French onion soup
1 can cream of celery soup
5 lg. potatoes
4 carrots
1 onion (optional)

Heat stove to medium heat. Melt butter in skillet. Batter roast. Put in pan and brown both sides. Add all soups (mushroom, onion and celery) and 1 can of water. Add potatoes (cut in 1/4) and carrots (chopped). Slice onion. Cook for 2 to 2 1/2 hours. Serves 6.