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

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

FRENCH STYLE POT ROAST:

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

GERMAN STYLE POT ROAST:

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

ITALIAN STYLE POT ROAST:

Reduce water to 1 cup; add 1 can (16 ounce) whole tomatoes, drained, 1 teaspoon basil and 1 bay leaf.