4-6 lb. chuck roast
Kitchen Bouquet
Salt
Pepper
Seasoned salt
Flour
Crisco
1 to 1 1/2 c. water
1/2 pkg. Lipton onion soup mix
1 onion

Saturate the roast with Kitchen Bouquet. Dredge in salt, pepper, seasoned salt and flour. Use as much flour as possible as this makes the gravy. Sear the roast in small amount of Crisco and then pour off the grease. Add water, slice onion on top and add onion soup mix. Bring to boil and simmer 1 hour a pound. Add water if needed. Cool 30 minutes before slicing.