Cowboy Pot Roast

Recipe

Main Dish
Cowboy Pot Roast

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User Rating

3.5 out of 5 stars
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8 ratings

Recipe Data

6
Servings
30min
Prep
2hr30min
Total

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    6(8 inch each) disposable aluminum foil cake pans
    1(3-1/2 pound) arm roast, cut into 6 equal pieces
    6medium baking potatoes, sliced into 1/2-inch-thick slices
    6large carrots, peeled and halved lengthwise and quartered
    2red 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
    Aluminum foil

    Directions

    1. 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.
    2. 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.
    3. 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 facts

    Servings

    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 165mg
    • Sodium: 700mg
    • Total Carbohydrates: 36g
    • Protein: 58g

    Daily Values

    0%
    Vitamin A 140%
    0%
    Vitamin C 30%
    0%
    Iron 35%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Summer 2013.