3 - 3 1/2 pound boneless pot roast (rump, chuck or round)
1 envelope Lipton Beefy Onion Soup Mix
2 1/2 cups water
4 - 6 potatoes, halved
6 - 8 carrots, peeled

In large fry pan, brown roast on all sides (about 350 degrees F.), salting and peppering on each side. Add soup mix blended with 2 cups water. Make sure the soup mixture gets under the roast in the pan. Rinse the soup container with 1/2 cup more water and add to the fry pan. Simmer (about 212 degrees F.) covered, turning after 1 hour and cooking an additional hour. Add vegetables and cook an additional 40 minutes or until vegetables and roast are tender. Makes about 6 servings.

Gravy: Blend 1/2 cup water with 3 Tbsp. cornstarch, stir into meat drippings. Bring to a boil, then simmer, stirring constantly, until thickened.