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3-4 lb. boneless chuck roast
1/2 stick butter
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. salt
1/2 tsp. black pepper
1 can mushroom soup
1 tbsp. Worcestershire sauce

Cook in Dutch oven on top of stove. Melt 1/2 stick butter. Put roast in Dutch oven in melted butter, brown real brown. Turn over brown other side. Add garlic salt, onion salt, salt, pepper and Worcestershire sauce. Pour mushroom soup on top roast. Spread over roast. Put 2-3 cans water into Dutch oven over roast.

Cover and cook 2-3 1/2 hours on low heat. Check to see if you need to add more water in hour or so. Makes its own gravy. Serve 4-6 people. Serve with rice or cream potatoes.

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