Carol Lauer • Iliff, Colo.
September 29, 2006

2 lbs. boneless beef roast
1 envelope dry onion soup mix
10 oz. can diced tomatoes and peppers
Salt & pepper to taste
2 Tbsp. Worcestershire sauce
2 Tbsp. cornstarch
Mashed potatoes

Reserve liquid from canned diced tomatoes and peppers.

Arrange a sheet of heavy duty foil in a 9-by-13-inch pan. Make sure foil is big enough to completely seal meat inside. Slice roast beef into 1-inch slices and arrange slightly over lapping in foil. Shake soup mix and pour over meat. Spoon tomatoes over this. Sprinkle salt and pepper.

Combine reserved tomato liquid, Worcestershire and cornstarch. Pour over meat and seal meat tightly in foil.

Bake at 325 degrees for 2-2-1/2 hours.

Serve with mashed potatoes