BAKED VEGETABLES IN FOIL RECIPES
POT ROAST IN FOIL RECIPE | ALLRECIPES
The best, no fail way to cook a roast. I give this recipe to all new brides, and they and their new husbands love it!! You can add cubed potatoes and sliced carrots to the roast before sealing it in foil, but I like to serve it over mashed potatoes and gravy. Also, you could substitute using a four pound bone-in roast.
Provided by LBEECH
Categories Main Dishes Beef Pot Roast Recipes
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours 0 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
- In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
- Bake at 300 degrees F (150 degrees C) for 4 hours.
Nutrition Facts : Calories 388.8 calories, CarbohydrateContent 3.1 g, CholesterolContent 108.9 mg, FatContent 25.1 g, FiberContent 0.1 g, ProteinContent 35.1 g, SaturatedFatContent 9.4 g, SodiumContent 410.8 mg, SugarContent 0.6 g
OUR FAVORITE OVEN ROASTED VEGETABLES - EASY RECIPES FOR ...
More of a method than a recipe, you can swap vegetables in or out. The oven temperature and timing assumes hearty root vegetables (or similar). Less hearty vegetables like yellow squash, zucchini or bell peppers will roast quicker. Keep heartier veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Position an oven rack towards the lower third of the oven. Heat the oven to 425 degrees Fahrenheit.
- Prepare vegetables by peeling and trimming as needed. Then cut into 1-inch pieces — see notes below for how we prepare most vegetables for roasting.
- Scatter vegetables onto a baking sheet and toss with the oil, herbs, and salt. Spread into one layer — if the veggies are too crowded and piling on top of one another, use two baking sheets.
- Roast, stirring a few times during cooking until well browned and tender, 30 to 60 minutes. Serve with a light sprinkle of flaky sea salt as needed.
Nutrition Facts : ServingSize about 3/4 cup, Calories 189, ProteinContent 4 g, CarbohydrateContent 30 g, FiberContent 6 g, SugarContent 8 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 0 mg
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