4-5 lb. boneless rump or bottom round roast
1 pkg. Lipton's beefy onion (or onion) soup mix
2 c. water
4-6 potatoes
4-6 carrots
1 clove garlic, thinly sliced
Cracked pepper to taste

Variation: 2 medium onions.

Remove as much fat as possible from the roast. Heat Dutch oven to searing temperature. Sear meat on all sides. Turn down heat, add 2 cups water and the onion soup mix. I like to add the garlic at this point. Bring to boil, cover pot, turn down heat to low simmer, about 2 1/2 hours.

Prepare potatoes and carrots by scrubbing, do not peel. Cut carrots lengthwise into quarters. Cut potatoes into quarters. At end of 2 1/2 hours add carrots and potatoes to pot, adding water if needed to be at least halfway up on meat. Use cracked pepper, about 1 teaspoon, cover and cook at low boil for another 30 minutes.

Remove vegetables into serving dishes and meat to a warmed platter. Make thickener and add to liquid to make gravy.

Variation: Peel 2 medium size onions, quarter, add to pot with vegetables if you like cooked onions.