French Pot Roast:
1 bottle Worcestershire sauce
1 package dry onion soup mix
3 cans cream of mushroom soup
4 large potatoes, peeled and chopped
8 carrots, peeled and chopped
Preheat oven to 400 degrees. In large roasting pan place roast. Pour Worcestershire sauce all over meat. Put potatoes and carrots around roast. Sprinkle onion soup mix on top of roast. Pour all cream of mushroom soup cans over meat. Cover with foil and bake for at least 2 hours until potatoes and carrots are brown. Serves 4.
Billy and I rated this one a 5 - I LOVED the flavor of the meat, potatoes and carrots! I cut this recipe in 1/2 and it still made enough to serve 4 and left-overs.
Recipe from Mariners menus published years ago (back when they won games...oh, was that my out loud voice?). Recipe provided by Ron Villone, pitcher #47.