Directions: |
Directions:Line a roasting pan with heavy foil. Place the roast in it. Cover surface with bacon strips. Add onion slices. Place canned soup on top.
Poke dill pickles into the soup. If the soup and pickles spill over into the foil, that’s o.k. Bring the ends of the foil up over the roast. secure the short ends by folding tightly so that the gravy does not leak out in cooking. Fold the foil in a double fold in the length so that there is an air pocket for the meal to steam in.
Set the temperature of the oven at 275 degrees. Set it on Time Bake for 2-1/2 hours. I generally do this right before going to bed so that it starts at 10:30 p.m. and stops at 1:00 a.m. The first thing in the morning I remove the baking pan from the oven, open the foil, take a tiny smidgen of meat to see if it is done, then put it on ice with the foil sealed. When dinnertime comes, I remove the roast from the refrigerator, open the foil and remove any excess fat. Save it for additional gravy.
Remove meat and slice it or cut it into cubes. Pour the gravy into a frying pan. Heat it and add the the meat if the gravy is of the right consistency. If it is too thin, add a little flour mixed with water to thicken it. If it is too thick add water, then add the meat and pickles. Or you could wait for the water from the potatoes you will boil to thin it. It is best served with mashed potatoes, although noodles could be used instead. |
This recipe for GERMAN POT ROAST is from