Pot Roast With Cream Of Chicken Soup Recipe

• 1 (4 lb.) rump roast
• 2 1/2 teaspoon salt
• 1 sm. onion
• 2 1/2 c. water
• 3 tbsp. salad oil
• 1/4 teaspoon pepper
• 1 can cream of chicken soup

1. Using Dutch oven, brown roast in warm salad oil.
2. Brown well on all sides.
3. Add in water, salt and pepper; simmer, covered for 3 1/2 hrs or possibly till meat is almost fork tender.
4. Add in onions and soup; cook for 30 min.
5. Serves 6-8.

rump roast, salt, onion, water, salad oil, pepper, cream of chicken soup

Taken from cookeatshare.com/recipes/pot-roast-with-cream-of-chicken-soup-36174 (may not work)