POT ROAST WITH A DIFFERENT TWIST

2 to 3 lb pot roast (shoulder or chuck)
Steak sauce
1 envelope dry onion soup mix
1 can cream of mushroom soup
Heavy duty aluminum foil

Place a large sheet of foil in a baking pan.

Rub both sides of the meat with steak sauce and lay in the middle of the foil. Sprinkle the onion soup on top of the meat, pour on the mushroom soup. Close foil loosely over the meat and crimp to hold in the heat.

Cook in a slow oven (250-300F) one hour for each pound of meat. Makes its own gravy.

This can also be made in the crock pot. Do not use the foil, just put the meat in the pot and add the two soups as directed. Cover and cook on low for about 8 hours, or high for 5-6 hours.