In article >, Wayne Boatwright > wrote:
>On Wed 09 Feb 2005 11:45:25p, Kerry wrote in rec.food.cooking:
>
>> Pot roast sounds good. Do you have a recipe? I do not even know what
>> type of meat to buy.
>
>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.
>
>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

Wayne, why do you peel the carrots? Years ago I peeled spuds and
pumpkin, but I gave that away decades ago -- and I've never felt the
need to peel carrots, baby or otherwise. So, is there some reason you
go to this sort of trouble?

>1 onion, very thinly sliced
>3 garlic cloves, chopped fine
>1 cup Coca-Cola or other cola, at room temperature

I must say I'd never have thought of using that! :-)

>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.

Can't say I've heard of those Reynold's things here in Oz -- not to
say they aren't around of course! Is it what I would generically
refer to as an "oven bag", or is there a bit more to it than that?

>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.

Cheers, Phred.

--
LID