Ingredients
3 to 4 lbs. chuck (arm or blade) pot-roast
½ cup dry onion soup mix
3-4 medium potatoes cut into quarters
4 carrots cut into quarters
1 large stalk celery cut into pieces.
Procedure:
Preheat oven in 350°F. Place pot-roast in baking dish or casserole with cover. Sprinkle onion soup mix over meat. Cover; bake at 350°F for 2 to 2½ hours. Add potatoes, carrots and celery; cover and continue baking for 1 hour.
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