EATERY IS OPEN - 1950's TRADITIONAL SUNDAY DINNER

Rump or Chuck Roast
1/2 pkg. dry Lipton onion soup mix
1 can golden mushroom soup
Salt, garlic salt, lemon pepper to taste
Dash of steak sauce
1 tbsp. oil
Potatoes and carrots, peeled and cut into pieces

Brown roast on all sides in oil. Sprinkle with steak sauce, salt, lemon pepper and garlic salt. Put roast in crock-pot or slow cooker. Cover top of roast with dry onion soup mix and then golden mushroom soup. Add about a half can of water and cook all night on low. The next morning add carrots and potatoes and cook about 2 hours. May need to add more water if gravy is too thick.