2 lbs. boneless chuck roast
1 env. Lipton onion soup mix
Fresh ground black pepper
1 (1 lb.) can tomatoes
1 green pepper
2 tbsp. steak sauce
2 tbsp. cornstarch

Slice roast into servings. Overlap the slices in a roasting pan. Empty soup mix in a small bowl, mix well and sprinkle over meat. Ground pepper, or regular pepper over roast.

Drain tomatoes, reserve juice. Chop tomatoes and spoon over meat. Cut green pepper into lengthwise strips. Lay over slices of meat. Blend steak sauce and cornstarch into tomato juice. Spoon over entire roast. Cover and bake at 325 degrees for two hours.