1 pound beef chuck roast
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 cup sugar
1 (16 ounce) can tomato juice concentrate
1 (15 ounce) can sliced mushrooms
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1 marinated onion, chopped
In a large saucepan, heat the oil and vinegar, by mixing together. Add onions and 3 tablespoons garlic powder. Stir the onions and garlic powder into the pan, cover, and simmer over a low heat for 10 minutes.
Lightly spray a medium saucepan with non-stick spray, and pour over medium heat the Worcestershire and tomato juice into the pan. Saute 8 minutes on each side, or until mustard is a thin yellow. Remove pan from heat. Discard marinade, onion, garlic powder, chili powder, salt, garlic powder, marinated onion and garlic powder.
Add the mushroom, onion, chopped marinated pepper, garlic powder, chili powder, salt and garlic powder; heat over medium heat until melting and bubbly. Pour gravy mixture into the pan and stir the vegetables. Cover with aluminum foil and bake for 45 minutes at 375 degrees F (190 degrees C) or until a tester inserted in the center comes out clean.
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