Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Beef chuck shoulder pot
-roast, boneless
2 tb Cooking fat
Salt
Pepper
10 3/4 oz Condensed tomato soup
1/2 c Chili sauce
1/4 c Dry sherry wine
1 pk Onion soup mix
2 md Potatoes; pared, quartered
4 lg Carrots; cut in half length

1. In a Dutch oven, or large pan with a tight fitting cover, brown
meat in fat. Season with salt and pepper and remove from pan. Pour
off fat drippings.

2. Add tomato soup, chili sauce, sherry, and onion soup mix. Return
meat to pan. Return meat to pan.

3. Cover and simmer 2 1/2 to 3 1/2 hours, or until done. (Or cook
in a 325F oven for same amount of time.) Turn meat once to cook it
evenly throughout.

4. Add potatoes and carrots during the last 35 minutes of cooking.

5. If sauce is too thin, remove meat and vegetables to a platter and
keep warm. Skim off any excess fat.

6. Mix 2 tablespoons flour in 1/3 cup cold water. Add mixture
slowly to sauce. Bring to a boil, stirring constantly, and cook
until thickened, about 3 minutes. Taste sauce and correct seasoning,
if necessary, with salt and pepper.

7. Slice meat and serve with vegetables and sauce.

From: The More Beef for your Money Cookbook
From the Kitchen of Lawrence Cindy Kellie
Submitted By DOROTHY FLATMAN On 06-27-95

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