3 1/2 to 4 lbs. beef roast (chuck, round, rump)
1/2 tsp. seasoned salt
1/4 tsp. pepper
1 (1 3/8 oz.) envelope dry onion soup mix

Put roast in pot. Sprinkle with seasoned salt, pepper and onion soup mix. Do not add water. Cover pot and simmer at high for 2 1/2 to 3 hours or on low 7 to 9 hours or until roast is tender. Meat juices may be kept for gravy. Keep warm on low heat setting. Makes 6 to 8 servings. You can cook potatoes and carrots with the meat.