Cowboy Pot Roast
Servings and Ingredients
|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|
- 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.
490 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 165mg
- Sodium: 700mg
- Total Carbohydrates: 36g
- Protein: 58g
Vitamin A 140%
Vitamin C 30%
Hy-Vee Seasons Summer 2013.