Recipes by Arlene

• 4 tbsp. olive oil
• 1 (2-3 lb.) chuck roast
• 1 can cream of mushroom soup, undiluted
• 1 envelope dry onion soup
• 12 oz. water
• ½ to 1 cup cooking sherry (optional)
• Salt, pepper and garlic powder to taste

Add olive oil to Dutch oven. Add some onion slices if desired. Brown chuck roast on top of stove in Dutch oven. Brown roast on both sides. seasoning well with salt, pepper and garlic powder. Mix soups, water and optional cooking sherry and add to roast and cover. Bake at 350° for 1½ hours in 30-minute increments. Uncover and turn roast each time.

• Quartered red potatoes
• Sliced mushrooms
• Carrot slices
• Sliced onions (if desired)
• Bay leaves (if desired)

Uncover and add the above. Add additional seasonings if desired and bake for another hour at 350° for a total of 2½ hours baking time. Remove bay leaves before serving.