remove strings from roast. slice roast about 1/4 inch thick slices. if you accidentally go smaller or bigger that's ok as long as its close. if you have a meat slicer.. use it. its easier.

in a large mixing bowl. whisk together the soup mix,.cream of mushroom and a full can of water. ( fill soup can with water 1.5 times, scrape sides and dump in)

grab a large roasting or baking pan and put a small layer of your soup mix on bottom of pan to just barely cover it.

start layering your sliced meat across bottom and keep going until your half way through.

spread your drained can of mushrooms across the Top. (optional, I just like mushrooms)

continue to layer your meat until you have no more left.

take the rest of your soup mix and pour over the meat until it is Just about covered.

cover.entire pan with foil. if you have a pan with a lid use it. (yea i'm telling you what to do.. :) lol.)

bake for 1 hour then flip and stir the meat well. place back into oven.

cook for an additional 2 to 3 hours. stirring and flipping every half hour. beef is done when nice and tender. total cook time should be about four hours.

when beef is done remove from oven. place in to a big bowl and serve with sinkers. ( see recipe I have listed for sinkers) also good with egg noodles or mashed potatoes.