Pot roast with Cream of Mushroom from JoLynn Mowrer

• 1 (3 -4 lb) chuck roast
• 1 (10 ounce) can Campbell's Cream of Mushroom Soup
• salt
• pepper

Directions:

1. Preheat oven to 350 degrees F.
2. Place heavy duty aluminum foil (Reynolds Wrap) in a shallow baking sheet with all 4 edges of foil long enough to bring up and cover the roast.
3. Place roast onto the foil and salt and pepper both sides.
4. Pour soup over top of roast.
5. Bring up the sides of the foil and seal all of the edges very tightly.
6. Place into oven at 350 degrees F. and cook for 1 hour.
7. Reduce heat to 300 degrees F. and cook for the remaining 2 hours.
8. Unwrap roast and remove to a cutting board to slice the meat.
9. Pour the delicious gravy into a bowl.

Serve with rice or noodles or mash potatoes to soak up gravy. Used golden mushroom soup also instead of the regular kind.