1 (4 lb.) rump roast
2 1/2 tsp. salt
1 sm. onion
2 1/2 c. water
3 tbsp. salad oil
1/4 tsp. pepper
1 can cream of chicken soup

Using Dutch oven, brown roast in hot salad oil. Brown well on all sides. Add water, salt and pepper; simmer, covered for 3 1/2 hours or until meat is almost fork tender. Add onions and soup; cook for 30 minutes. Serves 6-8.