|
Ingredients
1/3 cup Original Steak Sauce
1 pkg. (0.9 oz.)onion-mushroom dry soup mix
1/3 cup water
1 boneless beef chuck roast (2-1/2 lb.)
6 medium potatoes, quartered
6 medium carrots, pared, cut into 1-inch pieces
Preparation
BLEND steak sauce, soup mix and water; set aside.
LINE shallow baking pan or dish with heavy duty foil, overlapping edges. Place roast in
center of foil; arrange potatoes and carrots around roast. Pour sauce mixture evenly over
roast and vegetables. Seal foil loosely over top of roast; secure side edges tightly.
BAKE at 350°F for 2 hours or until meat is tender. Slice roast. Serve with vegetables and
pan gravy.
Wine Suggestion
Ernest & Julio Gallo Cabernet Sauvignon
|
