1 (3 lb.) beef chuck pot roast, cut 2 inches thick1 tbsp. Worcestershire sauce
1 tsp. instant beef soup base
1/2 tsp. sugar (optional)
1/2 tsp. dried oregano, crushed
4 cloves garlic, minced
3 med. potatoes, peeled and cut into 1 inch cubes
3 med. carrots, cut into julienne strips
3 stalks celery, cut into 2 inch pieces
2 onions, quartered
1 (8 oz.) can tomato sauce
1/4 cup flour
1 (4 oz.) can mushrooms, drained

In a 3 quart casserole stir together Worcestershire sauce, beef soup base, sugar, oregano, garlic, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add pot roast to mixture in the casserole or Pyrex or microwave-safe dish.

Cook, covered, on 100% power (high) about 5 minutes or until the liquid is boiling. Cook, covered, on 50% power (medium) for 35 minutes more. Turn pot roast over. Add potatoes, carrot, celery, and onions.

Cook the meat and vegetables, covered, on medium for 25-40 minutes or until meat is done and vegetables are tender, spooning the liquid over the meat and vegetables to a serving platter, reserving the liquid in the casserole.

For gravy, skim fat from the reserved liquid. Stir together tomato sauce and all purpose flour. Stir tomato mixture and mushrooms into the liquid in the casserole.

Cook, uncovered, on high for 5-10 minutes or until thickened and bubbly, stirring each minute until the mixture starts to thicken, then stirring every 30 seconds. Cook, uncovered, on high for 30 seconds more. Serve gravy with the meat and vegetables.

Makes 8 servings.