[Martie]

I season with salt, pepper (lots), dry onion soup, garlic powder, can of creamed celery soup and a can of cream of onion soup (do not dilute) poured over the roast. (Fatty side up). I use a old fashioned cast iron skillet with lid. Most people call it a chicken fryer..... Cover with lid, and cook at 325 for about 3 1/2 hours....add water if necessary.....Makes an excellant gravy.