3-4 lb. roast
1 pkg. Dry beefy onion soup mix 1/2 cup Water
2 cans cream of mushroom soup 5 medium potatoes quartered
6 carrots sliced
1 cup Diced celery

Place the roast in a 12-inch Dutch oven that has been warmed and oiled. Place the roast in the oven on onion slices or a meat trivet if desired.
Bake 1 hour on 12 coals in your stoves or, on 10 bottom coals and 15 on top.
Remove the lid and add potatoes, celery and carrots.
Put in remaining ingredients. Cook approximately 1 hour at 350 degrees. Keep the fire low on your propane stove.