Pot Roast in Tin Foil

Received from Paula Halabut

4-pound beef chuck pot roast (arm, blade, chuck eye or cross rib)
1 envelope (about 1 1/2 ounces (dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup

Place 30x18-inch piece of heavy-duty aluminum foil in baking pan, 13x9x2 inches; place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely.

Cook in 300°F oven for 4 hours.

Makes 8 to 10 servings.

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