1 (4-pound) boneless arm roast

1 pound baby carrots

4 celery stalks, cut into 2-inch pieces

5 large russet potatoes, cleaned and quartered

1 (1.25-ounce) package of onion soup mix

1 (14 ounce) can whole, peeled tomatoes, removed with a fork then sliced into thirds, liquid reserved in can

Preheat oven to 325 degrees F.

Line a 15 x 10-inch baking dish, crosswise, with two 24-inch-long pieces of heavy-duty aluminum foil. Set roast in the center of the baking dish then place carrots, celery and potatoes around the roast. Sprinkle onion soup mix over the top of the roast and vegetables then place tomatoes atop of the roast. Add enough water to the reserved tomato liquid to fill the can; pour over vegetables surrounding roast. Create a seal so that juices do not escape by bringing together the ends of the foil, all around.

Set dish in oven and roast for 3 hours. Transfer roast to a serving platter then place vegetables around roast. Spoon any pan juices over roast and vegetables.