1 1/2 lb. chuck steak, 1 inch thick
1 can (10 1/2 oz) condensed cream of mushroom soup
1 envelope onion soup mix
3 medium carrots, quartered
2 stalks celery, cut into 2 inch pieces
3 medium potatoes, pared and quartered
2 tbsp. water

Heat oven to 450°F. Place 24 x 18 inch piece of heavy duty aluminum foil in baking pan; place meat on foil. Stir together mushroom soup and onion soup mix (dry); spread on meat. Top meat with vegetables; sprinkle water on vegetables. Fold foil over and seal securely. Cook 1 1/2 hour or until tender.

Makes 4 servings.