Wednesday, March 24, 2010

Onion Soup Roast

7-bone roast (or the boneless cut, which has a different name—ask your butcher)
Lipton Onion Soup mix

Cut two layers of foil, longer than the meat. Fold them tightly together lengthwise to make a seam. Shake the soup package to mix before opening. Place foil on a baking sheet. Put half the soup mix on the foil, then place the meat on, and put half the soup mix on the meat. Tent the meat in foil, leaving an inch or more between meat and foil. Bake at 350 for 1-½ to 2 hours (about ½ hour per pound).

From the kitchen of: Heather K.

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