Beef 'n Beer Pot Roast in a Bag

Ingredients

• 1 pkg onion soup mix
• 1 can 12 oz beer
• ½ tsp salt
• ¼ tsp pepper
• 2½ lb 2-3 lb beef chuck arm pot roast

Method

1. Place a large size Brown-In-Bag (14x20 inch) in a shallow baking dish. Combine the onion soup mix, beer, salt and pepper in the bag; turn the bag gently to mix.
2. Place the pot roast in the bag; close the bag with a twist tie. Marinate in the refrigerator 3-5 hours; turn the pot roast once.
3. When ready to cook, make six 1/2-inch slits in the top of the bag. Cook in a preheated 350 degree oven 1 1/2 hours or until tender. Thicken the juices for gravy, if desired. (May also be cooked in a covered oven roasting pan instead of an oven bag.)
4. Microwave: Follow the directions above except close the bag with a rubber band, string or 1/2-inch strip cut from the open end of the bag. Microwave on half power setting, 35-38 minutes, turning the dish periodically.

Notes

Thicken juices for gravy. Serves 4-6. From Rosauers (Beef BF-51).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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