2-2 1/2 lb. beef chuck roast
3 tbsp. salad oil
1 can tomato soup
1 c. cottage cheese
1 tbsp. Worcestershire sauce
1/2 sm. onion, cut in pieces
1 clove garlic
3 oz. can mushrooms, drained
3 tbsp. flour
1/3 c. water
Hot cooked noodles

Trim meat; season. Brown in oil in Dutch oven. Put next 5 ingredients in blender; blend smooth. Add mushrooms; pour over meat. Cover; bake at 325 degrees about 2 hours. Place meat on platter. Skim fat from sauce. Combine flour and water; add to sauce. Cook and stir until thick; season. Serve on noodles.