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Old-Fashoioned Pot Roast

I remember cooking this when we lived in California and Bob was in graduate school. I was a primary teacher in the El Cerrito schools. Rob and Russell were in preschool and kindergarten, Alison was born while we lived there.

This recipe was on the Lipton Soup Mix package.
Makes about 8 servings.

Ingredients:

3 to 3-1/2 pound boneless pot roast(rump, chuck or round)

1 envelope Lipton Onion Soup Mix

2-1/4 cups water

Directions:

1. In Dutch oven or 6-quart saucepot, brown roast over medium-high heat.

2. Add onion soup mix blended with water. Bring to a boil over high heat.

3. Reduce heat to low and simmer covered, turning roast occasionallly, 2-1/2 hours or until tender.

If desired, thicken gravy.

4. I usuallly added quartered potatoes, peeled carrots, and small whole onions to cook with the roast the last half hour of cooking.

Notes:

Another way I would cook this is in the oven at 325 degrees, wrapped in foil and set into a roasting pan; or better yet, in a Reynolds Oven Bag (which I liked to use then because it was an easy clean-up after cooking)