6 lb. chuck roast
2 cans cream of mushroom soup
1 envelope Lipton dry onion soup mix
1 can golden mushroom soup mix
salt and pepper to taste
1/2 to 3/4 soup can water

Put roast in a 9 x 13-inch pan. Mix soups and water; pour over meat. Cover tight with foil and bake at 350° for 1 hour per pound. Pull with fork when done and serve on buns.

Can easily cut recipe in half or freeze half for a later meal.