1/2 tsp. seasoned salt (Lawry's)
3 to 4 lb. beef chuck or rump roast
1 (15 oz.) can stewed tomatoes
1 (10 oz.) can cream of mushroom soup
1 env. dry onion soup mix (Lipton)

Spray a large slow cooker with non-stick vegetable spray (Pam). Sprinkle seasoned salt in slow cooker; place roast on top.

In a microwave safe bowl, combine tomatoes with juice and soup. Microwave on HIGH setting for 3 minutes; stir well and pour over roast. Sprinkle with onion soup mix.

Cover and cook roast on HIGH setting for 5 to 6 hours, until tender.

Submitted by: Judy Brannock