One can (10.75 ounces) condensed tomato soup, undiluted
1/3 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/8 to 1/4 teaspoon hot pepper sauce
Directions
Please roast on a rack in a shallow roasting pan, bake uncovered at 325 for 1 1/2 hours
In a skillet sauté the onions, celery and garlic in oil until tender. Stir in the remaining ingredients.
Spoon one Cup sauce over roast, bake 45 to 55 minutes longer or until a meat thermometer reads 160°.
Let stand for 10 to 15 minutes before slicing
Serve with the remaining sauce
Enjoy!
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