1 (4 c. size) pkg. dry onion soup mix
1 can cream of mushroom soup
1 can water
3 1/2 to 4 lbs. (more or less) bottom round or tip beef roast

Put meat in Crock-Pot, mix all ingredients together and pour over the top of meat. Cook on low covered 7 hours or until tender. Remove from stove to thicken broth with flour or cornstarch.

Alternatively, bake in 325°F oven (instead of Crock-Pot for 2 hours, covered.