All you need:
6 (8 inch each) disposable aluminum foil cake pans
1 (3-1/2 pound) arm roast, cut into 6 equal pieces
6 medium baking potatoes, sliced into 1/2-inch-thick slices
6 large carrots, peeled and halved lengthwise and quartered
2 red onions, sliced 1/2-inch thick
3 tsp minced fresh garlic, divided
6 tsp dried herbes de provence, divided
4 tsp Hy-Vee instant beef bouillon
2 c. hot water
8 tsp Hy-Vee cornstarch
All you do:
In the center of each pan, place meat. Surround meat with potatoes and carrots, dividing equally. Top meat with onion slices, garlic and herbes de provence over each pan.
For the gravy sauce, combine bouillon with hot water. Stir in cornstarch, whisking to break up any lumps. Pour gravy over cake pans, dividing equally. Cover each with foil.
Place pans onto a grate over a wood fire for 45 minutes; check to see if potatoes are done by poking with a fork. Depending on your fire heat and wind, another 15 minutes may be needed. Meals can also be cooked in a 325-degree oven for 2 hours.
Nutrition information per serving:
Dietary Fiber: 4g
Saturated Fat: 4.5g
Trans fats: 0g
Daily nutritional values:
140% vitamin A
30% vitamin C