Looks like a good recipe. I vary a little on mine. I don't use the soup mix. I use one or two cans of cream of mushroom soup condensed. No extra liquid. Sometimes I do use a can of Campbells french onion soup broth, in addition to the cream of mushroom. It looks like the roast is floating in liquid but I can reduce it later but I actually eat some of it as soup. I posted a picture here once of one I made. It looked funny to most as it looked like the chuck roast was taking a bath, but there was a a method to my madness.
Mainly though I use the Cream of mushroom.
I am sure the Marie recipe is excellent. That's the fun of cooking though trying different things.