Pot Roast

INGREDIENTS:

• 2 cans of Cream of Mushroom Soup
• 1 envelope of onion soup mix
• 2-1/2 lbs chuck, rump, or pot roast
• black pepper to taste
• 4 cups water
• 4 carrots sliced or cut into lengths
• 4 medium sized potatoes
• 2 celery stalks, sliced into 1/2 inch slices
• 2 small onions, sliced
• 1/4 bell pepper, sliced
• 1 can of beef broth

DIRECTIONS:

Use a 4 qt. pot.

Add 1 can of cream of mushroom soup and spread it around the bottem of the pot. Place the roast in the pot. Pour dry onion soup mix over roast and coat.

Add 4 cups of water to pot. Pour in can of beef broth over roast.

Add second can of Cream of Mushroom Soup and spread over roast.

Add all vegetables and pepper to taste. Bring to boil, stirring all ingredients together, including roast.

Cook on low heat for 3 to 4 hours until fork tender. The mixture that the roast cooks in makes its own gravy.