1 medium to large pot roast
garlic powder
black pepper
dash of coarse salt
1/4 cup vegetable oil
1 env. dry onion soup mix (Lipton)
3 cups water
2 cups apple cider
diced potatoes
diced carrots
diced celery

Season pot roast with black pepper, garlic powder and coarse salt. Place pot roast in a Dutch oven with vegetable oil and sear on both sides

Once brown add dry onion soup mix with 3 cups of water and 2 cups of apple cider. Cover with lid and cook over medium heat until tender.

About 30 minutes before serving, add potatoes, carrots and celery. Once everything is cooked use the pan juices to make a gravy.

Submitted by: A. Pepe