3-4 lb. roast
4 med. potatoes
1 med. onion
3 carrots
1 stalk celery
1 env. Lipton onion soup mix
1 can cream of mushroom soup

Brown pot roast in 1 tablespoon olive oil on all sides. Place in a large crock pot, or roasting pan for oven. Cut potatoes into quarters. Thickly slice the onion. Cut carrots into thirds, then quarter lengthwise. Cut celery into 1" slices. Add all vegetables to roast; cover with onion soup mix and cream of mushroom soup, plus 1 to 2 cups water. Cook in crock pot on low for 6 hours; or in roasting pan in oven at 325 degrees for 3 hours, checking to see if you need to add water occasionally. Remove roast and slice; remove vegetables to a separate platter; thicken gravy with cornstarch blended with 1/4 cup water, or flour blended with 1/4 cup water. Add pepper to taste. Serve with green beans and rolls. Serves 8 to 10.