3 to 3 1/2 lb. boneless beef pot roast (rump or chuck)
1 envelope Lipton onion or beefy onion soup mix
2 1/4 c. water

In Dutch oven, brown beef; add soup mix blended with water. Simmer covered, turning occasionally, 2 1/2 hours or until beef is tender. If desired, thicken gravy. Makes 6 servings.

FRENCH STYLE:

Reduce water to 1 1/4 cups and add 1 cup red wine and 1 teaspoon thyme.

GERMAN STYLE:

Reduce water to 3/4 cup and add 1 1/2 cups beer and 1 teaspoon brown sugar, and 1/2 teaspoon caraway seeds.

ITALIAN STYLE:

Reduce water to 1 cup. Add 1 (16 oz.) can whole tomatoes, drained, 1 teaspoon basil, and 1 bay leaf.

Onion mushroom or beef flavor mushroom soup can also be used.