4 to 5 lb. chuck boneless pot pot roast
Worcestershire sauce
seasoned salt (Lawry's)
black pepper
ketchup (Hunts)
dry onion flakes
garlic powder
6 to 8 cloves fresh garlic
4 to 6 medium potatoes (peeled and halved)
4 to 6 large carrots (peeled and cut into thirds)
1 can tomato soup
1 can alphabet vegetable soup
1 env. dry onion soup mix (Lipton)

In the bottom of a large covered roasting pan, shake in Worcestershire sauce, seasoned salt, black pepper, ketchup, onion flakes and garlic powder. Cut slits into the pot roast and put a slice of fresh garlic in each slit (cut cloves into 2 to 4 pieces).

Put the roast into pan and surround the roast with peeled and cut potatoes and carrots. Salt and pepper the potatoes and carrots. Sprinkle Worcestershire sauce, seasoned salt, pepper, ketchup, garlic powder to taste on top of roast. Let roast rest for 10 to 15 minutes. Then top with tomato soup and ABC vegetable soup and sprinkle the dry onion soup over everything including potatoes and carrots.

Cover with roaster lid and bake for 2 to 2 1/2 hours at 325°F or until meat can be easily broken apart with a fork. Serve with macaroni and cheese and garlic broccoli.

Submitted by: Debi Shell