1 can cream of mushroom soup
1 envelope beefy onion soup mix
1 medium size roast, frozen
Directions: Place frozen roast on heavy aluminum foil, (enough to completely wrap the roast). Mix the mushroom and beefy onion soup mix and pour over the roast. Wrap the roast and seal tightly. Place in oven directly on the rack. You might want to place a cookie sheet on the rack below. Bake at 250°F for 10 to 12 hours.
Notes: Our family likes this because it is easy to fix and is ready when we get home from church.