1 (2 to 4 lb.) pot roast
1 (10 3/4 oz.) can cream of mushroom soup
1 (1 3/8 oz.) pkg. onion soup mix
Tear off a strip of foil large enough to completely wrap and seal the pot roast. Place the roast in
the middle, then empty the can of mushroom soup on top of the roast. Sprinkle with the dry onion soup mix. Bring
the foil up around the roast and do the "drug store fold" (that seals in all of the juices). Place the foil-wrapped
roast on a rack in a shallow pan and roast for 2 1/2 to 3 hours in a 320 degree oven. (When you open the foil, you'll
have a delightfully tender roast with its own brown gravy sauce.)