3 to 4 lb. chuck roast
1 env. onion soup mix
1 can cream of mushroom soup
2 pieces aluminum foil to wrap roast

Place 1 piece of aluminum foil to line 9 x 13 pan. Sprinkle 1/2 of dry onion soup in bottom of pan. Place meat on dry soup mix. Sprinkle remaining dry soup mix on top of meat. Spoon undiluted canned soup over meat. Place aluminum foil over meat. Seal foil tightly. Bake at 350 degrees for 3 hours. Makes its own gravy, and the toughest roast is very tender.