2 1/2-4 lb. chuck roast (center cut is best)
1 pkg. onion or celery dry soup mix

Put meat on a large piece of heavy duty foil and spread the soup mix over it. Wrap meat not too tight, and be sure the foil is well folded so the juices will not run out. (It isn't a failure if some do but it cuts down on the gravy.)

Lay the package on a shallow pan. Bake at 300 degrees for 3 hours or a little longer for the larger piece of meat.