2-3 lb. boneless chuck, cut 1" thick
1 env. beef-flavored mushroom soup mix
1 (1 lb.) can tomatoes, drained & chopped
1/4 tsp. salt
Sprinkling of pepper
1 tbsp. cornstarch
1/2 c. juice from tomatoes
4 potatoes, peeled & cut in quarters
4 carrots, scraped & quartered

Tear off a 20 inch sheet of heavy duty aluminum foil and place in shallow pan. Cut steak into serving size portions and arrange on foil, slightly overlapping. Sprinkle soup mix and spoon tomatoes over meat.

Mix seasonings and cornstarch with tomato juice; pour over meat. Arrange potatoes and carrots around meat. Bring 2 long ends of foil up over meat and seal with double fold. Seal other ends the same way. Place on middle shelf in oven and bake 5 hours at 250 degrees. Serves 6.