3 to 3 1/2 lbs. pot roast (rump, chuck, or round)
1 env. Lipton onion, beefy onion, beefy mushroom, or onion mushroom soup mix
2 1/2 c. water

In a Dutch oven, brown roast over medium heat. Add soup mix blended with water. Simmer, covered, turning occasionally 2 1/2 hours or until tender. Thicken gravy. Serves 6.

Microwave: In a 3 quart casserole, blend soup mix with 1 1/4 cups of water. Microwave on high 5 minutes. Add roast; microwave, uncovered, 10 minutes, turning once. Microwave, covered, at defrost, turning occasionally, 50 minutes or until tender. Let stand for 10 minutes