Pot Roast

• 2lb. chuck roast
• 1 lb. peeled carrots
• 1 lb. celery stalks
• 3 lb. small yellow onions, whole
• 1 small bunch fresh parsley, chopped
• 2 cans cream of mushroom soup
• 2 cans water
• 1 package egg noodles
• salt and pepper to taste

Preheat oven to 375ºF. Using a large roasting pan, empty one can of soup and one can of water onto bottom. Place tenderized roast over soup. Arrange vegetables around and then over roast. Top with other can of soup and water. Heat 1 hour, basting meat and veggies occationally. Flip everything over once, then continue to cook another half hour until meat is tender. During meat's last half hour, prepare egg noodles per instructions and set aside in decorative dish. Serve over egg noodles, including gravy from pan.