Please forgive my recent but brief blogging hiatus! As I (slowly) work through the literacy program at Providence College I sometimes experience a severe backlog of assignments! End of semester due dates collided with holiday madness and I lost my footing for a couple of days. I think I can officially say that I am 100% caught up and ready to dive into a Christmas season full of shopping, baking, crafting and decking! I did, however, manage to continue to obnoxiously take pictures of ALL of our prep ahead meals over the past two weeks and have many great recipes to share!
I thought I would post this most excellent Sunday dinner type dish from my good friend Mary. It requires little effort and makes enough to serve as a leftover weekday meal. I like to serve these with the Pioneer Woman's creamy mashed potatoes which can be made up to two days in advance and reheated! YUM!!!
Prep Ahead Plan: You can prepare the roast the night before and make the potatoes up to 48 hours ahead of time. Leave them in the fridge until you're ready to cook the roast and reheat the potatoes. I make the entire meal on Sunday and then serve the leftovers as an easy "heat and eat" weeknight meal!
Mary's Michigan Pot Roast
1 large Pot Roast (approximately 4-5 lbs)
1 envelope Lipton Onion Soup Mix
1 beef bouillon cube
1 cup water
2 T corn starch mixed with 4T water
1. Open soup mix envelope and pour the entire contents in the center of two long sheets of aluminum foil (double thickness). Roll the beef in the soup mix to coat.
2. Wrap the beef roast tightly with the foil, sealing well.
3. Place the package in a large roaster pan and bake at 325 degrees for 4-5 hours.
4. When done, open one end of the foil and pour juices into a saucepan.
5. Add a cube of bouillon and 1 cup of water and bring to a boil. Add cornstarch water mixture and continue to boil until it thickens. Serve over meat and potatoes!
Here is an organic version of Lipton's Soup Mix. Whole Foods carries it. You will need to use 3 of the 1 oz packets.