Pot Roast*

Brown Chuck roast on both sides in 1 teaspoon oil in oven safe pot . Remove from heat, sprinkle roast with salt, pepper and add 1 can cream of mushroom soup. Add 3-4 large onions, 4 beef bouillon cubes and 1 bay leaf. Add 2 Tablespoons Worcestershire sauce. Add approx 1/2 cup water, cover and place in oven @ 200 degrees for 8 hours. Add carrots and potatoes and cook for approx 2 more hours or until tender.

Use leftover pot roast, carrots and onions to make beef with barley soup. Shred beef, chop onions & carrots into small dice. Add 6 beef bouillon cubes, 4 Tablespoons tomato paste. Add approx 1/2 teaspoon each of salt, pepper, garlic powder & onion powder. Add approx 8 cups water. Bring all to a boil and add 1 package barley. Cook until barley is tender.

or Use leftover pot roast to make vegetable beef soup. Shred beef, chop onions & carrots & potatoes into large dice. Add 6 beef bouillon cubes, 4 Tablespoons tomato paste. Add approx 1/2 teaspoon each of salt, pepper, garlic powder & onion powder. Add 1 bag frozen chopped green beans and 1 bag frozen corn. Add approx 8 cups water. Bring all to a boil, add 1 head cabbage, chopped and reduce to simmer until cabbage is tender.