Put 2 or 3 pound roast into pan.

Add 1 can cream of mushroom soup, diluted with 2 cups water. Pour over top, one package dry onion soup mix.

Cover and cook until almost done.

Add 6 to 8 peeled, and quartered potatoes, 8 to 10 carrots, peeled and cut in half.

Make sure vegetables are all under the gravy. Cover and cook for 1/2 hour longer or until vegetables are done.