On Wed 09 Feb 2005 11:45:25p, Kerry wrote in rec.food.cooking:

> Hi Wayne,
>
> Pot roast sounds good. Do you have a recipe? I do not even know what
> type of meat to buy.
>

Kerry,

Almost any pot roast recipe is good and even though some recipes may have a
lot of ingredients, the cooking process is still simple. Basically,
everything is combined and cooked together. An easy way to cook one and
insure that it will be both nicely browned and moist is to use a Reynold's
cooking bag.

Several cuts of meat work well for pot roast. My favorites are 7-bone
(there aren't seven bones, the bone is shaped like a number 7), chuck,
English cut, etc.

The following recipe is from memory, as I'm on the road for business right
now. It has a somewhat odd combination of ingredients, but is really quite
tasty. I found it on the web one day and gave it a try.

Wayne

Baked Pot Roast with Vegetables

1 (3 to 4 pounds) beef 7-bone roast
salt and pepper
1 Tbsp olive oil
1 pound baby red (creamer) potatoes, scrubbed, skins on
8 ounces button mushrooms, cleaned
1/2 pound baby carrots, peeled
1 onion, very thinly sliced
3 garlic cloves, chopped fine
1 cup Coca-Cola or other cola, at room temperature
1 8 oz. can tomato sauce
1 packet dry onion soup mix
1 Tbsp sweet Hungarian paprika
1 tsp dried thyme, crushed

Preheat oven to 350 degrees F. Have ready a large size Reynold's cooking
bag and a 9 x 13 baking pan.

Sprinkle roast liberally with salt and pepper and rub with olive oil.

Place roast in cooking bag. Surround with potatoes, mushrooms, and carrots
in an even layer. Spread sliced onions evenly over the top of the meat and
vegetables.

Mix cola, tomato sauce, onion soup mix, paprika, oregano, and chopped
garlic in a bowl until combined. Pour evenly over meat and vegetables.
Close cooking bag with the tie provided and puncture several small holes in
the top.

Bake for 2-1/2 hours. Remove from oven and let rest at least 15 minutes.
Carve meat. Serve with vegetables and pan gravy.