Easy 4-hour roast. Make in the oven or in a slow cooker.
2-3 hours, 4-6 servings
| 3-4 pound | Chuck Roast |
| 1 can | Cream of Mushroom Soup |
| 1 envelope | Dry onion soup mix |
| 2-3 | Peeled potatoes cut into 1" chunks |
| 4-6 | Carrots, peeled and cut into 1/4" slices |
| 1 large | Onion cut into chunks |
| 1. Place roast (3-4 pound) into roaster pan or slow cooker. |
| 2. Sprinkle with salt and pepper. |
| 3. Spread cream of mushroom soup (1 can) over the roast. |
| 4. Sprinkle dry onion soup mix (1 envelope) over the roast. |
| 5. For oven: Cover and cook at 300 degrees Fahrenheit for 4 hours. |
| 6. For slow cooker: Cover and cook on high for at least 4 1/2 hours. |
| 7. Add the vegetables (peeled potatoes, carrots, and onion) during the last 90 minutes of cooking time. |
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