Rochelle, thanks for the recipe. Here’s one for pot roast– it may be more popular with the adults than kids though. I’m not sure as Matthew hasn’t actually tried it yet. It’s not the fastest dish to make, but great for larger groups and pretty easy to make.
Ingredients
2 lb. blade cut chuck roast
1 medium onion, diced
4-5 garlic cloves, smashed
1 can V8 (soda can size)
1/3 cup balsamic vinegar
2 teaspoons cumin
2 teaspoons salt
pepper to taste
carrots, cut into large bite size pieces, and mushrooms (how ever many you’d prefer to use. I usually use a 1 1/2 cups of mushrooms)
Directions
Preheat oven to 325 degrees. Rub cumin and salt all over roast. With pan on high, sear all sides of roast until browned. Take roast out of pan and set aside. Turn heat down to medium high and add 2 tablespoons of oil then add onions and garlic until softened, approx. 10 minutes. Pour in V8 and balsamic vinegar, stirring occasionally until liquid is reduced by half. Season with pepper.
Make foil pouch on a baking sheet and pour half the V8 mixture into it. Put the roast on top and cover with the rest of the V8 mixture. Put mushrooms and carrots around the roast. Season with pepper again. Seal the foil pouch and then wrap again with another sheet of foil. Bake in oven for 1 1/2 hours then reduce heat to 250 and continue cooking for 1 more hour. Take out of the oven and let it rest for 30 minutes (don’t open the package yet). When ready, slice and spoon sauce over roast when serving.