Sprinkle the onion soup mix over the meat and cover Dutch oven and place in a preheated 325°F oven. Bake for two hours.

Meat will be cooked at this time, but you want a roast that you can cut with a fork. Add the carrots that have been cut into three inch pieces (or use the bag of small already cleaned carrots). I prefer the regular carrots.

Roast for another hour, adding more water to the Dutch oven if needed. The last step is adding the potatoes that have been peeled and cut in half. At this time add the soup, mixed with 2/3 can of water and pour over the entire roast and vegetables.

Return roast to oven for another hour or until potatoes are done. Roast will be fork tender and the onion and mushroom soup will have made the most delicious gravy that will not need thickening.

Submitted by: Linda Wilson