Beef Pot Roast

• 1 lean chuck roast, fat removed
• potatoes, peeled (as many as desired)
• carrots, peeled (as many as desired)
• at least 4 onions, peeled
• 1 can beef consomme
• 1 can French onion soup
• 1 can mushroom soup
• 1 can water
• steak salt and pepper to taste
• a couple squirts Worcestershire sauce
• cornstarch and water (to thicken gravy)

1. Preheat oven to 350u0b0.
2. Peel and wash vegetables.
3. Trim fat from roast.
4. Wash roast and place in roasting pan.
5. Arrange vegetables around roast, placing an onion in each corner. Sprinkle roast with seasoning and Worcestershire sauce.
6. Pour soups over roast and rinse cans with one can of water, also pouring water over roast.
7. Cover tightly with aluminum foil and bake for approximately 3 1/2 hours or until a knife can be easily inserted in roast and vegetables.
8. Using a slotted spoon, remove roast and cover it with foil as it will dry out quickly.
9. Spoon vegetables into a serving bowl.

lean chuck roast, potatoes, carrots, onions, beef consomme, onion soup, mushroom soup, water, salt, couple squirts worcestershire sauce, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300137 (may not work)