Shoulder roast, approximately 3 lb.
1/2 pkg. dehydrated onion soup
1 can cream of mushroom soup

Line a shallow roasting pan with a generous sheet of double duty aluminum foil. Empty onion soup into pan and lay roast over it, fat side up. Pour over all the mushroom soup. Bring foil up around roast and seal. Cook 1 hour per pound in a moderate oven (300 degrees). The soups, combined with the meat juices, make ample gravy and furnish all the seasoning needed.