Yankee Pot Roast - cooking recipe

Ingredients

1 (10 3/4 oz.) can Campbell's tomato soup
3 to 4 lb. boneless beef pot roast
1 c. chopped onion
1 large clove garlic, minced

Preparation

In a large, heavy pan, brown meat.
(Use shortening if necessary.)
Pour off fat.
Add soup, onion and garlic.
Cover; cook over low heat about 3 hours or until tender.
Stir now and then.
Skim off fat.
Thicken gravy, if desired.
Yields 6 to 8 servings.