MAKES 10 SERVINGS This is aptly named 1-2-3, because it's that easy. Two vegetable options are listed, but feel free to add any other veggie that strikes your fancy. You can save the lovely juices made from the roast to later use over noodles or polenta. 1 chuck roast, with or without bone 1 package onion soup mix Betty's spice mix 2 portobello mushrooms, sliced (optional) 2 carrots, sliced (optional) Horseradish or Dijon mustard to garnish 1. Preheat oven to 350. 2. Place vegetables in a large piece of tin foil. Put the roast on top of the vegetables and sprinkle roast with Betty's spice mix and top with onion soup mix package. 3. Wrap it all tightly and place in a covered casserole dish. 4. Cook for 2-3 hours, or until the meat is falling apart. ( Don't open the foil, otherwise you'll loose all the juices!) 5. Serve with horseradish or Dijon mustard.