3 - 4 lb. roast
2 (4 oz.) cans mushrooms, sliced
1 med. onion, sliced
2 - 3 tbsp. butter
Garlic salt
Pepper

Melt butter in Dutch oven. Season roast with garlic salt, salt and pepper. Brown on all sides. Remove roast from pan. Saute onions in the fat remaining until transparent. Stir in the mushrooms and their liquid. Cook roast fat side up and cover. Cook in a 300 degree oven for 2 1/2 hours.

GRAVY:

1 1/2 - 2 c. broth
1/2 tbsp. cornstarch
1/4 c. cold water

Stir cornstarch into 1/4 cup of cold water and mix until thoroughly blended. Pour into remaining broth and stir until gravy thickens. Thin to desired consistency with additional water.