Tangy Pot Roast

• 4 to 5 lb. chuck arm roast
• salt and pepper
• 6 medium onions
• 1 (8 oz.) can button mushrooms with liquid
• 1 (16 oz.) can tomato sauce
• 1 c. water
• 2 tsp. minced garlic
• 6 large carrots, cut in half
• 6 medium potatoes, peeled
• 3 Tbsp. Worcestershire sauce
• 2 (10 1/2 oz.) cans beef gravy

1. Salt and pepper meat.
2. Place in deep roasting pan.
3. Slice 4 onions and cover meat.
4. Mix mushrooms, tomato sauce, water and garlic and pour over meat.
5. Cover and bake at 350u0b0 for 1 1/2 to 2 hours.
6. Add carrots, potatoes and remaining onions (sliced) to pan.
7. Sprinkle with Worcestershire sauce.
8. Top with canned gravy and bake 1 1/2 to 2 hours.
9. Place meat on platter and surround with veggies.
10. Top with gravy.
11. Serves 6.

roast, salt, onions, button mushrooms, tomato sauce, water, garlic, carrots, potatoes, worcestershire sauce, beef gravy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731683 (may not work)