Feed Your Tummy

This week recipe comes from the website Cook.com

MICHIGAN SECRET POT ROAST

1 large pot roast (approx 4-5 lbs)
1 envelope Lipton Onion Soup
Mix salt, pepper, garlic and onion powder to taste beef bouillon powder (optional)

Sprinkle pot roast with seasonings and beef boullion if you have some available.
Open envelope and pour entire onion soup mix into the center of two long sheets (double thickness) of aluminum foil wrap. Roll the beef in the soup mix to coat. Wrap tightly with the foil, sealing well. Place package in a large open roaster in oven and set on low heat (275-300 degrees F) for 4-5 hours. If meat is frozen when you start, set oven to 225-250 degrees F for 8-10 hours instead.
During the last hour or so of cooking, add foil-wrapped potatoes to the pan for a side dish. Scrub potatoes well, rub with olive oil and wrap in foil. During last 10 minutes of cooking, unwrap top of potato, make a large X with knife, squeeze potato to soften and drop in butter or cheese to melt. Cook 10 more minutes under broiler. Season with salt and pepper and top with gravy from roast.
Serve.
This is an easy to prepare meal for those days when you're busy elsewhere than the kitchen as it takes very little preparation and basically cooks itself. An added bonus is that the cleanup is easy - everything is cooked in foil!
You can also make this in a Slow cooker (or even in your barbecue or smoker if you plan to have it going most of the day.)
Submitted by: CM