1 can cream of chicken soup
1 can tomato soup
4 reg. potatoes or sweet potatoes
1 onion
1 bag carrots
1 med. size pot roast
Salt, to taste
Pepper, to taste
Garlic salt, to taste

Add salt, pepper and garlic salt to pot roast. Brown the outside of the roast in a skillet. Line a baking pan with foil with extract around edges to cover (or use a plastic cooking bag). Heat tomato soup, cream of chicken soup and 2 cans of water together. Pour soups over roast and potatoes, onion, and carrots. Cover roast and vegetables with foil (or cooking bag). Cook at 350 degrees for 30 minutes. Cook at 300 degrees for 3 hours.