Pot Roast in Foil
Funny story -- we had this recipe book out to try a new recipe. We were going to take it along to the grocery store, but one of us left it on top of the car. We searched for it along the way, but didn't find it until spring, alongside the road. I still have this poor tattered book, and one of our favorite recipes has come from it!
4 lbbeef roast
1 pkgdry onion soup mix
1 pkgdry vegetable soup mix
1 can(s)cream of mushroom soup
·butcher block pepper, or fresh ground pepper
How to Make Pot Roast in Foil
- Prepare roast by scoring 1/2" deep in a criss-cross pattern. Place roast on foil.
- Rub garlic into scores, to taste. Sprinkle with pepper, again, to taste. Sprinkle dry soup mix on top. Dollop cream of mushroom soup on top. Wrap foil around all, folding edges over tightly.
- Bake at 300*F for 4 hours.
- Serving suggestions: Try using the Ziplock roasting bags, or the Reynold's foil bags. Like vegetables with your roast? Add them before the folding the foil up. Serve straight or shred for sandwiches. Leftovers make a fabulous beef pot pie (see recipe by that name under my name).