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4 lb. pot roast
1 (8 oz.) can tomato sauce
with cheese
1 carrot, peeled and grated
1 envelope garlic salad
dressing mix
4 carrots, pared and quartered
4 potatoes, pared and
2 Tbsp. butter
2 Tbsp. water
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch

Place meat on large sheet of foil. Combine 1/2 cup
tomato sauce, salad mix and grated carrot and pour over meat.
Fasten foil with double fold. Place on baking sheet with seam
side up. Bake at 300 degrees for 4 to 5 hours (1 hour per pound).
About 2 hours before done, arrange quartered carrots and
potatoes along side meat. Dot with butter; sprinkle with
water, salt and pepper. Rewrap roast and vegetables and finish
baking. When roast is done, place meat on platter. Pour
drippings into skillet. Combine remaining tomato sauce and
cornstarch. Add to drippings. Bring to a boil and cook,
stirring until thick.

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