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Foil Pot Roast And Variations
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- #14996
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
3 pounds round steak or pot roast
1 package dry onion soup mix
directions
Put the meat on a sheet of aluminum foil big enough to wrap it with. Sprinkle the onion soup mix on top of it, fold the foil, airtight, around it, put it in a baking pan (in case it springs a leak), and bake it at 300 degrees F for three hours or 200 degrees F for nine hours, it really doesn't matter. You can open it up if you like, an hour before it's done, and surround it with potatoes and carrots.
Swipe Steak: Which is the same thing except that you add a can of undiluted condensed mushroom soup in addition to the dry onion soup mix. All this adds up to good gravy when you unwrap it.
Swoop Steak: This time put the round steak in a Dutch oven or a similar heavy iron skillet with a lid. Put the dry onion soup mix on the meat, then pour 2 cups of Burgundy wine on top of it all, replace the lid, and cook the same way.
With any of these three steak recipes, you can add potatoes, carrots and celery - if you like, of course - for the last half hour if you're cooking at 300 degrees F; for the last hour if you're cooking at 200 degrees F.
added by
fcorlett
nutrition data
678 calories, 42 grams fat, 5 grams carbohydrates, 66 grams protein per serving. This recipe is low in carbs.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
October 25, 2021
I did the Swipe Steak version. I will add this to my repertoire because it was delicious, made enough for two dinners for 2 people, the gravy was finger-licking good, and it was very easy! I sliced it into slices and served it with mashed potatoes (yum with gravy) and buttered corn. I used a 2 lb top round roast, London Broil cut, and cooked it for 3 hours at 300 degrees. I did not open it. It was tender and tasty.
April 1, 2014
This is how I always cook roast. it is soo tender and juicy and NO FUSS NO WORK. I have Peg Bracken's I hate to cook cookbook. I have used a lot of her receipes.
I too have used this recipe for years and I too first found itnin the I hate to cook book which I got when I got married 48 years ago. I use cream of celery soup because one of us can not eat mushrooms...it is also good..thank you peg bracken for this and many other recipes
September 30, 2010
I love this recipe! Unfortunately, I did not see a credit to the author, the late Peg Bracken, who printed this recipe in her marvelous book "The I Hate to Cook Book"