1 (14 oz.) can diced tomatoes
1 envelope onion soup mix
1 (6 oz.) jar sliced mushrooms, drained
1 tsp. Worcestershire sauce
1 (2 lb.) chuck or blade roast, cut into serving size pieces
1 tbsp. cornstarch
1 tbsp. catsup
cherry tomatoes
fresh parsley

Drain tomatoes, reserving the juice. Place large piece of foil on a baking sheet. Place meat on foil; sprinkle with soup mix. Top with tomatoes and mushrooms.

In a saucepan, combine cornstarch and reserved tomato juice. Stir in catsup and Worcestershire sauce. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over meat; tightly seal foil.

Bake at 325°F for 2 1/2 hours or until meat is tender. Garnish with cherry tomatoes and parsley.

Makes 6 servings.