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SKILLET POT ROAST 
1 (3-4 lb.) chuck roast
1/2 tsp. seasoned salt
1/2 tsp. seasoned pepper
1 env. dry onion soup mix
1 sm. thinly sliced onion

1. Preheat electric skillet, uncovered at 325 degrees. Brown roast for 5 minutes per side.

2. Reduce heat to "simmer". Sprinkle roast with seasoned salt and pepper and onion soup mix. Roast, covered with vent closed for 2 to 2 1/2 hours. Turn after 1 hour. Add vegetables, such as quartered potatoes and carrots and onion at this time. Juice can be used to make gravy.

Makes 6 to 8 servings.

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