#402 - Old Fashioned Pot Roast

(by Shirley McNevich)

1 envelope Lipton Onion Recipe soup mix
2 1/4 cups water
salt to taste
3 to 3 1/2 lb. boneless pot roast

In a Dutch oven, brown roast on top of stove over medium heat (brown it on both sides). In a bowl, add the water and stir in the soup mix--add salt to your taste. Pour this mixture over the roast. Once the water starts to boil, turn heat down to low (so it's still boiling). Cook on low for 3 hours or until tender--you must use the lid. Turn the roast every 15-20 minutes while it's cooking.