Categories: Beef 
      Yield: 10 servings 
  
           -From the Kitchen of 
           -Lawrence & Cindy Kellie 
      5 lb Beef chuck arm pot roast* 
      2 tb Cooking fat 
           Salt 
           Pepper 
      1 md Onion; sliced 
 10 3/4 oz Cheddar cheese soup; cond. 
      8 oz Tomato sauce 
      4 oz Mushrooms; sliced, drained 
    1/4 ts Oregano 
    1/4 ts Basil 
  
  1.  In a Dutch oven, or large pan with a tight-fitting cover, brown meat in 
  fat.  Season with salt and pepper and remove from pan. Pour off fat 
  drippings. 2. Cook onion in drippings remaining in pan until soft but not 
  browned; stir often. 3. Add soup, tomato suace, mushrooms, oregano, and 
  basil; mix well. 4. Return meat to pan. Cover and simmer for 3 to 3 1/2 
  hours or until done. (Or cook in a 325F oven for same amount of time.) Turn 
  meat once to cook it evenly throughout.  Skim off excess fat. 5. If sauce 
  is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn 
  flour in 1/3 cup cold water.  Add mixture slowly to sauce. Bring to a boil, 
  stirring constantly, and cook until thickened, about 3 minutes. Taste sauce 
  and correct seasoning, if necessary, with salt and pepper. 6. If sauce 
  needs only a little thickening, remove meat, skim off excess fat, and 
  simmer, uncovered, for a few minutes. 7. Slice meat and serve with gravy. 
   
  *Forzen beef chuck arm pot rasts and beef chuck blade roasts may be browned 
  under the broiler.  Place meat on boiler pan rack, then place pan in center 
  of oven.  Brown to one side, about 10 minutes. Turn meat and brown other 
  side, about 8 to 10 minutes. Meat should be completely thawed after 
  browning. 
   
  From the book given to me by Cookie.Lady: 
        The More-Beef-for-your-Money Cookbook 
        Mary Dunham 
        Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) 
  ((((Hugs and Charring)))) 
   
  ~-- EZPoint V2.2 
  * Origin: "LaRK's" Place (1:343/26.3) 
  =========================================================================== 
  BBS: C.R.I.M.E. BBS - Ottawa, CANADA +1 613 2 Date: 05-11-93 (19:38) 
  Number: 195 From: ROY NEUDECKER Refer#: NONE To: ALL Recvd: NO Subj: Wild 
  game/camp 31/42           Conf: (11) Cooking