1 boneless chuck roast, 3 to 4 lbs.
1 c. water
1 env. (3-4 oz.) mushroom gravy mix
1/2 c. chopped pimiento
2 tbsp. lemon juice
1/2 tsp. garlic salt

Arrange meat in shallow baking pan or casserole. Stir together water contents of gravy mix envelope, pimiento, lemon juice and garlic salt; pour over meat. Cover with foil. Bake at 350 degrees until tender, slice meat and serve with the pan gravy. 6 to 8 servings. Bake 1 1/2 to 2 hours.