Swiss-Style Chuck Roast - cooking recipe

Ingredients

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

Preparation

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.