This week, we're celebrating our cookbook, One-Pot Meals and,
in Monday's post, we shared all the different kinds of recipes
that make up this bestselling cookbook.
From stovetop to skillet, slow cooker to pressure cooker, microwave to grill, the recipes in our Cookbook of the Week deliver simplicity. They're easy to fix and don't leave you with a sink full of dishes either! So tell us...
What's YOUR favorite ONE-POT MEAL?
Share 'em all in today's Recipe Round-Up!
Here's one to inspire you from the Dinner's in the Oven chapter of
One-Pot Meals...it's wrapped in foil so clean up is a snap!
This recipe was shared by Brenda Doak of Delaware, Ohio...she's a former member of our family here at Gooseberry Patch too! Brenda's had the recipe for over 30 years and says it's great with mashed potatoes.
2 lbs. beef chuck roast,
cut into 4 to 6 pieces
1-1/2 oz. pkg. onion soup mix
16-oz. can chopped tomatoes,
drained and 1/2 c. juice reserved
8-oz. pkg. sliced mushrooms
1/2 green pepper, sliced
1/4 t. salt
pepper to taste
1 T. steak sauce
1 T. cornstarch
1 T. fresh parsley, chopped
Arrange beef pieces, slightly overlapping, on a greased 20-inch length of aluminum foil. Sprinkle with onion soup mix; top with tomatoes, mushrooms, green pepper, salt and pepper. Mix together reserved tomato juice, steak sauce and cornstarch; pour over meat and vegetables. Fold aluminum foil up over all and double-fold edges to seal tightly. Place foil package in a baking pan. Bake at 375 degrees for 2 hours, until tender. Sprinkle with parsley. Serves 4 to 6.
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