Easy Pot Roast Dinner

Original recipe found in Hometown Recipes, American Profile magazine.
NOTES : May be cooked in a crockpot on low for 8 hours.
To decrease cooking time, preheat oven to 325 degrees and roast for 3 hours.

Quantity	Unit	Ingredient
4	pounds	boneless chuck roast or arm roast
5		russet potatoes	quartered
4	stalks	celery	cut in 2 inch pieces
1	pound	baby carrots	sliced
1	package	onion soup mix	optional
14	ounces	diced tomatoes	liquid reserved in can

Preheat oven to 275 degrees.

Prepare a 13x9 inch baking dish by laying two 24 inch long pieces of heavy duty aluminum foil crosswise in the dish. Lay the roast in the center and arrange the potatoes, celery and carrots around the roast.

Spread contents of onion soup mix over top of roast. Place diced tomatoes on top. Add water to reserved tomato liquid to fill the can and pour over vegetables surrounding the roast. Bring ends of foil together all around, creating a seal so that juices do not escape.

Place dish in oven and roast for 8 hours. Transfer roast to serving platter, surround it with the vegetables and spoon pan juices over everything.