Slow Roasted Pot Roast

This recipe makes a very tender roast.
I like to cook the vegetables seperately,
carrots, celery, onions and potatoes.

Ingredients:
3-4 pounds beef chuck roast
1 package dry onion soup mix
1 can condensed cream of mushroom soup
2 Tablespoons Worcestershire sauce

Directions:
Preheat the oven to 250 degrees F.
Lightly oil the bottom of a
Dutch oven with vegetable oil.
(Or line a roasting pan with foil.)
Add the roast to the pan.
Combine other ingredients and
spread over the roast. Put lid on pan.
(Or add more foil and fold to seal roast.)
Bake 11 hours.