Ingredients:
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
Instructions:
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°F 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
