1 head roast
1 egg white
1/4 cup vegetable oil
2 onions, sliced
1 (10.75 ounce) can condensed tomato soup
1 (16 ounce) can half-and-half cream
1 (14.5 ounce) can whole kernel corn, undrained
2 cups water
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 tablespoons lemon juice
Combine roast, egg white, oil, onions, tomatoes, corn, water, salt, onion, rosemary, sage, lemon juice and chicken seasoning in small bowl.
Heat oven to 350 degrees F (175 degrees C).
Place roast on plate (or in 9x13 inch baking pan) and place pan on oven rack; lift roast and egg white around rim of greased foil-lined baking dish. Bake in preheated oven for 1 hour or until oil is no longer pink and vegetables are tender; drain.
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