1 lean chuck roast
1/2 cup sherry (not cooking sherry - too salty)
1
tsp meat tenderizer
1
Tbs Kitchen Bouquet
3
Tbs Worcestershire Sauce
2
tsp garlic powder
Tabasco,
pepper, salt to taste
6
carrots cut in 1/2 inch rounds
18
small onions left whole
6
medium potatoes quartered
1
can mushrooms
1
can sweet peas drained
1
pkg onion soup mix
3
Tbs cooking oil
Pour sherry over meat in a glass baking dish.
Sprinkle with meat tenderizer.
Marinate at room temperature for 1 hour.
Put oil in electric fry pan.Heat to 450.
Brown roast well on both sides.
Sprinkle with the seasonings and the marinade.
Cover and cook at 300 for 45 minutes.
Arrange carrots, onions and potatoes around roast and cook until vegetables are done.
Remove roast to a platter. Stir in soup mix, peas and mushrooms.
Put meat on top of mixture and push to side and slice.
Cover and keep on warm until served.
From Alice Ann (Poirrier) Broussard