Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| Aluminum foil |
Directions
- 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 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.