Servings: 6

2-2½ lbs. chuck roast 2 to 2½ lbs. chuck roast
3 tbsp. oil 3 tbsp. oil
10¾ oz.can condensed tomato soup 10¾ oz.can condensed tomato soup
1 c. creamed cottage cheese 1 c. creamed cottage cheese
1 tbsp. Worcestershire 1 tbsp. Worcestershire
½ small onion (chopped) ½ small onion (chopped)
1 clove garlic 1 clove garlic
3 oz. canned mushrooms (drained) 3 oz. canned mushrooms (drained)
3 tbsp. flour 3 tbsp. flour
⅓ c. water ⅓ c. water
noodles (cooked) noodles (cooked)
salt salt
black pepper black pepper

Preheat oven to 325° F.
Trim fat from meat & season with salt & pepper.
Brown on all sides in oil in Dutch oven.
Put oil, tomato soup, cottage cheese, Worcestershire, onion, & garlic in blender container & blend till smooth.
Stir mushrooms into sauce & pour over meat.
Bake 2-hrs.
Place meat on serving platter.
Skim fat from sauce in Dutch oven.
Mix flour & water till smooth; then stir into sauce.
Cook, stirring constantly, till thickened; then season to taste.
Serve meat over hot, cooked noodles, with sauce ladled on top.

SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)