3 to 3 1/2 lbs. Bolar roast or other pot roast
1 env. Lipton's onion soup mix
2 1/4 c. water
Potatoes, peeled and halved or quartered carrots, cut in 2 or 3 inch pieces

Brown roast over medium heat in Dutch oven. Add soup mix blended with water. Simmer; turn occasionally, for 2 1/2 hours. Add the vegetables for last 40 to 45 minutes. Thicken juices for gravy.

Note: Keep covered while simmering.