|Beef chuck pot roast||3 Pound (arm, blade, cross rib or boneless shoulder)|
|Onions||2 Medium, sliced|
|Tomato sauce||1 Can (10 oz)|
|Brown sugar||1 Tablespoon|
|Prepared mustard||1 Teaspoon|
Place meat on 30x 18 inch piece of heavy duty aluminum foil.
Season with salt and pepper; sprinkle onion on meat, mix remaining ingredients; pour on meat.
Fold foil over meat and seal securely.
(To serve immediately, see below.) Label and freeze. 4 hours 15 minutes before serving, remove .
Easy Pot Roast from freezer and place wrapped meat in baking pan, 13x9x2 inches.
(If foil has torn, during storage, overwrap with foil.)
Cook in 350Â° oven until tender, about 4 hours.
Place meat on warm platter; keep warm while making Gravy