• 2 pieces heavy duty aluminum foil, 18 x 24 inches each
• 1 can (10.5 oz.) condensed cream of mushroom, cream of celery or tomato soup
• 3 to 4 lbs. roast (chuck)
• 1 envelope dehydrated onion soup

Place pieces of foil criss-cross over the length and width of a 9 x 13 inch baking pan.  Sprinkle half of onion soup mix over the foil.  Place meat on top and sprinkle remaining onion soup mix over meat.  Spoon undiluted canned soup over meat.  Bring opposite edges of foil to center.  Fold over and seal tightly.  Bake in moderate oven, 350 degrees, for 3 hours.

To serve:  remove meat to platter and spoon out the best gravy you ever tasted.

(Irene Judas)