Tomato Pot Roast

• 1 (3 to 4 lb.) chuck roast
• dash of garlic salt
• 1 tsp. salt
• 1 tsp. pepper
• flour
• 2 Tbsp. bacon grease
• 1 c. water or more
• 1 envelope dry onion soup mix
• 6 to 8 carrots, peeled and halved or quartered
• 3 potatoes, peeled and halved or quartered
• 2 (15 oz.) cans Hunt's special tomato sauce with mushrooms
• 2 Tbsp. Worcestershire sauce

1. Sprinkle roast with garlic salt, salt and pepper.
2. Roll in flour.
3. Brown on all sides in hot fat.
4. Place in a Dutch oven; add onion soup mix and water.
5. Cook 1 1/2 hours or longer, covered, on simmer or low, adding water as needed.
6. Then add potatoes, carrots, tomato sauce and Worcestershire sauce.
7. Cook slowly for another hour.
8. Serves 6.

chuck roast, garlic, salt, pepper, flour, bacon grease, water, onion soup, carrots, potatoes, tomato sauce, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=330253 (may not work)