Beef Pot Roast - cooking recipe

Ingredients

1 lean chuck roast, fat removed
potatoes, peeled (as many as desired)
carrots, peeled (as many as desired)
at least 4 onions, peeled
1 can beef consomme
1 can French onion soup
1 can mushroom soup
1 can water
steak salt and pepper to taste
a couple squirts Worcestershire sauce
cornstarch and water (to thicken gravy)

Preparation

Preheat oven to 350\u00b0.
Peel and wash vegetables.
Trim fat from roast.
Wash roast and place in roasting pan.
Arrange vegetables around roast, placing an onion in each corner. Sprinkle roast with seasoning and Worcestershire sauce.
Pour soups over roast and rinse cans with one can of water, also pouring water over roast.
Cover tightly with aluminum foil and bake for approximately 3 1/2 hours or until a knife can be easily inserted in roast and vegetables.
Using a slotted spoon, remove roast and cover it with foil as it will dry out quickly.
Spoon vegetables into a serving bowl.