Greg'S Specialty Pot Roast

• 1 tsp. garlic salt
• 1 tsp. tenderizer
• 1/2 Tbsp. salt
• 1 tsp. pepper
• 1 tsp. Worcestershire sauce
• 1 1/2 c. flour
• 2 lb. pot roast
• 4 carrots
• 1 large onion
• 5 large potatoes
• 4 large bell peppers
• 1 (8 oz.) can mushrooms
• 4 qt. hot water

1. Wash and cut pot roast into chunks.
2. Emerge into 4 quarts of hot tap water in a large pot.
3. Put on high heat.
4. Add salt, pepper, tenderizer, garlic salt and Worcestershire sauce.
5. Slice and add carrots, chopped onions, cubed potatoes and sliced bell peppers. Let cook on high heat for one (1) hour, add mushrooms, continue to cook on high heat until roast chunks are good and tender.
6. Add flour for gravy, let thicken and brown in pot, let simmer. Approximate cooking time, two (2) hours.
7. Approximately 8 to 10 servings.

garlic salt, tenderizer, salt, pepper, worcestershire sauce, flour, pot roast, carrots, onion, potatoes, bell peppers, mushrooms, hot water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=377273 (may not work)