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Ingredients
- 1 (3 to 4 lb.) chuck or blade roast
- 1/2 tsp. seasoned salt
- 1/2 tsp. seasoned pepper
- 1 pkg. dry onion soup mix
- 1 small onion, sliced thinly
Method
- Preheat electric skillet, uncovered, at 325°.
- Brown roast for 5 minutes per side.
- Reduce heat to simmer.
- Sprinkle roast with seasoned salt and pepper, onion soup mix and onion.
- Roast, covered, with vent closed for about 2 1/2 hours.
- Turn after 1 hour.
- Vegetables, such as quartered potatoes or cut carrots, may be added at this time.
- Juices that accumulate may be used for gravy.
- Serves 6 to 8.
