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Good Old-Fashioned Pot Roast

2 1/2 lb Beef chuck or bottom round roast
1 cn Cream of mushroom soup; undiluted
1 Envelope dried onion soup mix
1 md Yellow onion; 1/3" thick, trimmed, peeled, and sliced
3 Sprigs fresh herbs; such as tarragon, thyme, or savory
3 Russet potatoes; 2 cups, washed, peeled, and cut into 2" chunks
5 Carrots; peeled and sliced on diagonal into 2" chunks

For frozen meat, unwrap the meat and put it into a roasting pan. Spread the undiluted mushroom soup over the meat and sprinkle the onion soup mix over the mushroom soup. Place the onion slices over the dried soup. Cover with foil, making sure the edges are sealed. Place pan in oven and set the time bake for 4 hours at 275 degrees, so that it will be finished cooking 1 hour before you want to serve it. One hour before serving, unwrap the foil and place the prepared vegetables and herbs around the meat. Seal the foil and continue cooking for an hour. For thawed meat, follow the same procedure, but reduce the initial cooking time to 2 hours.

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