4 pound roast 5 medium sized potatoes 2 onions 1 can of mushroom soup 1 cup of sliced carrots 1 can of water
Salt and pepper the roast and place in a Dutch oven. Slice up potatoes and place them around the roast along with the carrots. Cut up onions and scatter them around the roast. Mix 1 can of mushroom soup with one can of water. Pour on top of roast. Cover and cook for 2 and 1/2 hours at 350 degrees. Remove lid, and cook 30 more minutes.
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