3 lbs. beef pot roast (round bone, blade bone, or rump)
1 pkg. dry onion soup mix
1 can condensed cream of mushroom soup
Heavy duty foil

Place meat on a large piece of foil. Spread undiluted cream of mushroom soup over meat. Sprinkle with dry onion soup mix. Wrap in foil, sealing with double fold. Place, seam side up, in large baking pan. Bake at 350 degrees for 1 1/2 to 2 hours or until tender. When done, lift roast from foil and strain gravy. Slice pot roast and put in a casserole or oven-proof serving dish. Spoon some gravy over meat; cover and keep warm in oven. Dilute gravy if too thick. Serve gravy with meat and either mashed potatoes, rice, or noodles. Makes 6 servings.