| | Directions | | Place roast in large roasting pan. Arrange vegetables around roast. Sprinkle with salt, pepper and seasoned salt. Add mushrooms. In a medium bowl. mix soup and water. Pour over roast and vegetables. Cover with lid of aluminum foil. Bake at 350 for 2-1/2 hours. |
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| Ingredients | | - |  | 1 beef chuck roast (3 lb ) |
| - | | 1 onion, sliced (large) |
| - | | 4 carrots, sliced (large) |
| - | | 6 potatoes, sliced (large) |
| - | | 1 green pepper, sliced (large) |
| - | | 1 stalk celery, sliced |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon pepper |
| - | | 2 teaspoons seasoned salt |
| - | | 1 can Sliced Mushrooms, drained (4 oz. can) |
| - | | 1 can Cream of Mushroom Soup (10 3/4 ounce can) |
| - | | 2 1/2 soup cans of water |
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