Best chuck roast ever

The original NOPSI recipe calls for covering the roast with aluminum foil, which was before the days of baking bags or crock pots. So if you want, you can put it in a 9" x 13" baking pan and envelope it with aluminum foil (make sure it's folded high above the roast and sealed very tightly), or put it in a baking bag, but in my opinion, the best way to do it is in a crock pot.

Here's the recipe:

One 3-4 pound chuck roast
One can of Campbell's mushroom soup
One pack of Lipton's dry onion soup

Whichever means you use, the recipe remains the same. Spread the cream of mushroom soup over the chuck roast, then sprinkle the onion soup on top of the cream of mushroom soup. Once I tried mixing the two up and spreading the mixture over the roast, and it didn't work, so don't do this.

That's it. Don't do anything else. Don't add milk or water or salt or pepper or ANYTHING! If cooking in the oven, either with aluminum foil or a baking bag, cook at about 275° for about five or six hours. If in a crock pot, cook on high for about an hour, then low for six or seven more hours.

The result is melt-in-your-mouth roast beef with a delicious gravy. You can serve it as pot roast with potatoes or whatever else, or you can tear it apart easily with a fork and serve as subs (aka po-boys). I do this and divide it up and freeze the portions in small freezer bags, enough for a couple of subs.