4 lbs. roast pork or beef
1 pkg. dry Lipton onion soup
1 can mushrooms
2 tbsp. flour

Place roast in black iron Dutch oven after all fat is trimmed, sprinkle onion soup over roast and turn to cover all sides. Put lid on, place on middle rack. Cook for 3 hours never lifting lid. When done, remove roast and add mushrooms. Put flour in a cup of water, stirring until dissolved, then pour over juice from roast, adding water to make gravy. Carrots and potatoes can be cooked in gravy for 20 minutes on top of stove.