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Wednesday, December 7, 2011

Warm Roast Beef Heats up Winter Camping

Janet Groene's 
Rump Roast Silverado
    You’ll need a large piece of heavy duty foil for this carefree roast. When it’s done you’ll also need a good cutting board, carving knife and a bowl for the gravy. Many campers  cook roast in foil using only dry soup mix, and that’s delicious,  but adding mushroom soup and steak sauce makes a more flavorful roast and more gravy.

3-to 4-pound lean, boneless beef roast
2 tablespoons steak sauce
1 can cream of mushroom soup
1 packet dry onion soup mix
    Lay out a length of foil and spray it. Brush steak sauce on the roast. Add soup.  Sprinkle with onion soup mix. Seal foil well and bake 3 hours in a covered Dutch oven in well-started coals. The wrapped roast and also be put in a pan (for easier handling)  in an oven at 350 degrees or in a pan in covered grill.
    Carefully unwrap finished roast (steam will be hot) and remove meat to a cutting board. Lift foil carefully and bend to channel juices into a bowl. Slice roast. Serves three people per pound.

Janet Groene's weekly blog, CampAndRVCook is now available by subscription for Kindle readers, http://tinyurl.com/7j354zo

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