5 or 6 lb. roast, frozen
3 cans golden mushroom soup
8 med. onions
16 carrots
10 med. potatoes
2 bell peppers
Extra mushrooms, if desired
Salt and pepper

In baking pan, place frozen roast. Place peeled and washed onions and carrots whole around roast. Salt and pepper. Pour soup over roast and vegetables. Add 1/2 cup water. Cover and bake at 350 degrees. Check roast after 2 hours.

When roast is partially tender, add whole peeled potatoes. Set timer for 50 minutes. Then add bell pepper, cut in pieces. Also add mushrooms and cook for 20 more minutes. Serves 8.