I rarely ever buy a beef roast of any kind anymore, as to me they just
aren't the same quality of meat they use to be, or else my taste buds
have changed drastically. If I do buy one, I have two ways I prefer to
prepare them, and both recipes are hard to beat, IMO.

Soup haters need not bother to look at the recipes, but instead go on to
the next post! :-) I will not eat a bowl of canned soup for love nor
money, but have always liked cooking with it, and prefer Campbell's
Healthy Request cream soups.

Dill-icious Pot Roast

4 slices bacon
1 tsp. lemon-pepper seasoning
1 can golden mushroom soup
1/2 cup chopped dill pickles
2 tsp. Worcestershire sauce

Fry bacon until crisp; drain and crumble; set aside. Sprinkle both sides
of roast with lemon-pepper and brown in bacon drippings. Combine soup,
dill pickles and Worcestershire sauce and pour over roast, after
draining it. Cover and simmer about 2-1/2 hours, until tender (I do this
in a electric skillet). If it gets too dry during cooking, add a little
water. Sprinkle with bacon. Skim fat from liquid and thicken to make a
delicious gravy.
........................................

This is the one I use if are going to have a busier than usual day, or
be gone for most of the day, OR just because it makes such a moist
tender roast, and doesn't heat the house up either, so can make it, even
in the heat of the summer!

Workperson's Roast

1 roast (I've used beef, moose and deer for this)
1/2 pkg. dry soup mix (I prefer Beefy-Onion)
2 tbsp. Worcestershire sauce
1 can Cream of Chicken soup (or any kind of cream soup)
Slivers of fresh garlic
3/4 soup can water
Seasoned pepper, to taste

Place meat in Crock Pot. Cut slits in meat and push slivers of garlic in
(the more, the better!). Sprinkle with seasoned pepper. Pour cream soup
over meat; pour Worcestershire sauce over soup. Sprinkle dry soup over
that. Pour water from can on bottom of pot. Cook all day on low till
fork tender. Can also cook in the oven (250º for about 10 hours, if
desired) but if do that, use a large sheet of heavy-duty foil, and
prepare as directions above. Seal foil around meat to cover, leaving
space around and above top and place in a baking pan. Thicken the juices
for the best gravy EVER!

Judy