4 to 5 lb. shoulder beef roast
4 cans golden mushroom soup
1 pkg. dry onion soup mix
3/4 c. water
8 to 10 potatoes, peeled, or 8 to 10 red-skinned (new) potatoes with skin
2 lb. carrots, peeled and cut in 1 1/2-inch lengths

Wash roast and place in Dutch oven with soup, onion mix and water.

Bake covered at 375°F for 2 1/2 to 3 hours. Then add peeled potatoes and carrots.

Bake for additional 1 1/2 hours or until all is tender. (May also slice onions and add when adding other vegetables.)