 |
Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 12 |
|
The addition of vegetable soup mix makes this beef easy and adds robust flavor that pairs perfectly with creamy potatoes and garlic-infused veggies. I found this recipe in First magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 boneless beef shoulder (4 1/4 pound) |
black pepper, if desired |
2 lbs soup greens (leeks, carrots, celery, and parsnips, 2 - 1 pound pkgs) |
5 garlic cloves, peeled |
5 sprigs thyme |
1 1/2 ounces vegetable soup mix |
1 cup water |
Directions:
1. Heat oven to 350. Season beef with black pepper, if desired. Place beef, greens, garlic and thyme sprigs in large ovenproof bag. In 2-cup liquid measure, combine vegetable soup mix and 1 cup water; pour into bag and secure.
2. Place filled bag in roasting pan. Using sharp knife, carefully cut six 1/2 slits in top of bag.
3. Roast 1 hour and 30 minutes, or until beef is tender. Let sit 10 minutes.
|
|