1 (1 3/8 oz.) env. dry onion soup mix
1 can cream of mushroom soup
1 1/3 c. water
1/4 tsp. pepper
1 (5-6 lb.) chuck, sirloin tip or shoulder roast
5 med. potatoes, cut in pieces
5 carrots, cut in pieces

Combine soup mix, mushroom soup, water and pepper. Place roast in a Dutch oven, add soup mixture. Bring to a boil, cover, reduce heat and simmer 2 hours. Add vegetables. Cook 45 minutes. 10 to 12 servings.