Rump Roast, Sirloin Tip, chuck (or any meat) Pork roast also
Onions (I used dried onions)
Seasoning salt
pepper
(instead of onions and salt & pepper—dry onion soup
used dry over the roast is excellent)
water in the bottom of pan about 1 inch

Brown roast on high in the pan to brown the edges. Take off burner. Shake salt on heavy. Add pepper and onion on top of the roast also. Pour the 1 inch of water into the bottom of the pan trying not to touch the salt, pepper, and onions. Bake in a 300 degree oven for about 6 hours. I do it at midnight Saturday for church the next day and check it in the morning early abt. 6 or 7 am. It is done and tender. Yum!!!
*Heidi's note: I add the pot roast dry mix to the roast without browning side, filling water half way up roast.