2 lb. boneless chuck roast cut into 1" cubes
1/4 tsp. salt
1 pkg. onion soup mix
1 1/2 tsp. melted butter
1 (16 oz.) can tomatoes, chopped
1/2 lb. mushrooms, sliced
1 green pepper, cut in strips
1 tbsp. steak sauce or Worcestershire sauce
1 tbsp. cornstarch
1 tbsp. parsley

Double a large piece of foil and place in 9 x 13 inch pan. Put meat in bottom, sprinkle with salt, soup mix and butter. Drain tomatoes and chop saving 1/2 cup juice. Add tomatoes, green peppers and mushrooms over meat.

Mix steak sauce, juice and cornstarch. Pour over meat and vegetables. Seal and bake at 350 degrees for 2 hours. Sprinkle with parsley and serve over noodles or rice. Makes 4-6 servings.