1 (3 to 5 pound) roast
1 can cream of mushroom soup
1/2 cup (1 stick) butter
2 to 3 cups water
1 large onion, cut up
Salt
Pepper

Salt and pepper roast on each side to your taste. Place the stick of butter in a cast iron Dutch oven. Brown roast completely.

Preheat oven to 325 degrees F.

Add 2 to 3 cups water to the Dutch oven to prevent sticking. Place onion on top of roast. Add cream of mushroom soup. Bake slowly, covered, for about 3 hours.