Pot Roast

Nothing is better on a cold day than a roast in the oven. And it is so easy!!

1 pot roast (size to fit your family)
1 large can cream of mushroom soup
2 pkg dry onion soup
aluminum foil

Place a piece of foil in a 13x9 pan large enough to completely encase roast. (I usually have to piece 2 pieces of foil together)
Place roast in center of foil. In bowl mix together soup mixes with about 1/4-1/3 cup water and stir together. Mixture will be thick. Pour over roast and seal foil up over roast. Bake at 325 for 3-4 hours. The soups will make a yummy gravy!!
If you want veggies with your roast here is what I do:

4-8 potatoes
peeled carrots
1 onion chopped
butter
garlic salt
Greek seasoning
baking dish to fit amount of veggies

If I am using Yukon gold 'taters, I don't peel them, sometimes I peel the others, sometimes not. Fix them however you like them and cut into bite sized chunks. Cut the carrots into bite sized pieces (we love carrots so I use a whole bag, adjust to your taste). Place a layer of potatoes in your baking dish and then season lightly,top with layer of carrots and onions and then repeat being sure to season the layers of potatoes. Put a couple of pats of butter on top or olive oil and cover with lid or foil. Raise temp of over to 350 for the last hour of cooking time on pot roast and let veggies cook for 1 hour. Serve with roast and gravy.
Some folks add the veggies to the roast to bake and that is okay too, we just like them separate better.