1 boneless beef chuck roast (2-2 ½ lbs)6 Yukon gold potatoes, quartered
6 carrots, peeled, cut into 1 inch lengths
½ cup Original A1 Steak Sauce
1 package dry onion-mushroom soup mix
1/3 cup of water
Heat oven to 350. Place meat in a shallow pan, surround with vegetables. Mix remaining ingredients until well blended. Pour over meat and vegetables, cover. Bake 2 hours. Slice and serve with pan gravy.