1 (3-3 1/2 lb.) sirloin tip roast
1 tsp. Sauers Seasoning salt (garlic flavor)
1/4 tsp. pepper
1/4 tsp. dry mustard
Pam cooking spray
1/4 c. soy sauce
1/2 c. water
1/4 c. Worcestershire sauce
1/4 c. vinegar
1 med. onion
1 lb. whole mushrooms

Mix seasoning salt, pepper and mustard; rub into surface of both sides of meat. Spray the roast and bottom of Dutch oven or heavy kettle with Pam. Quickly brown meat on all sides over high heat (here, maybe add a little oil, if needed).

In a saucepan bring to boil the water, soy sauce, Worcestershire and vinegar; pour over hot roast. Reduce heat, cover tightly and simmer over low heat about 2 1/2 hours or until tender. Turn several times during cooking. After turning last time, arrange thick onion slices on top. Wash and dry mushrooms and place them in pan with roast. Bake 15 minutes longer. Transfer roast to serving dish, slice. Arrange mushrooms around roast.