World's Best Roast

From the kitchen of Ann Dellinger, Monroe

3-4 pound roast
1 large onion, sliced
1 can mushroom soup
potatoes, carrots and mushrooms

Use deep, long pan. Line with foil. Place roast in bottom. Cover with onion slices and mushrooms. Pour soup over roast. Add vegetable. Cook covered at 225-250 degrees overnight, at least 8 hours.