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1 (3 lb.) beef chuck pot
roast, 2-inches thick
1 Tbsp. Worcestershire sauce
1 tsp. instant bouillon
1/2 tsp. sugar
1 clove garlic, minced
1/2 tsp. dried oregano,
3 medium potatoes, peeled and
cut 1-inch cubes
3 medium carrots, cut into
julienne strips
2 medium onions, quartered
1 (8 oz.) can tomato sauce
1/4 c. flour
1 (4 oz.) can mushrooms,

Trim excess fat. In 3 quart casserole stir in
Worcestershire sauce, bouillon, sugar, oregano, garlic, 1/2 cup
water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pot
roast. Cover and cook on High 5 minutes or until liquid boils.
Then Medium for 35 minutes, turn roast over. Add onion,
potatoes, carrots and celery. Cover and cook on Medium 25 to
40 minutes or until meat and vegetables are tender. Spoon
mixture over meat once or twice during cooking. Serves 8.

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