MOM's Hot Beef Roast/for Sandwiches

Description:

Ingredients:
3 lb. arm roast/or chuck roast
2 cans Campbell's cream of celery soup
1 small onion (diced) (I Mary use dried onion flakes)
2 8 oz glasses of water

This recipe can be doubled or multiplied for parties, graduations, weddings, etc. - you add more roasts and more soup, (water would be at 1/4 of you roasting pan)
Directions:
Put roast in roaster with 2 glasses of water, and onion or onion flake sprinkled over the top. Bake at 350 until 1/2 done. Take Roast out, let it cool some. Then Slice into then slices, remove all fat. Put slices back in Roaster along with the water it cooked in. Add 2 cans of cream of celery, mix, and bake at 200 degrees(stir several times) for the day until meat is tender and mixture is thick enough for sandwiches/or on buns. Can also just be served with mashed potatoes( you can speed up the process by cooking the beef roast at 350 until tender, then shred with fork, removing fat, then add cream of celery and meat back into the juice and then bake at 200 until thick. Stir often.

This is a wonderful recipe, a family favorite, you don't even know the cream of celery is in there.