1 beef pot roast, 3-5 lbs.
1 onion, sliced
sprinkling of seasoned salt
1 can cream of mushroom soup (optional)
Place beef roast in a pan. Pour cream of mushroom soup and onion on top. Cover tightly. Bake at 250 degrees for 1 hour. Then turn down to 225 degrees and cook for 15 or more hours; 10 hours for roasts smaller than 3 pounds.
*This is excellent for inexpensive roasts. It makes them so tender they fall off the bone and are almost impossible to lift out of the pan. It’s excellent for Sunday after church or for guests, because the slow cooked roast can cook for 2 or 3 hours longer without overcooking. Since no meat is left on the bone, you get more for your money. Serves 4.
*Use a meat thermometer to make sure internal temperature reaches 145 degrees.