Name: Baked in Foil (Pot Roast Jardinière)
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: ½ cup tomato purée or sauce; ½ cup chopped celery; ½ cup chopped green pepper; 1 beef pot roast (3½ to 4½ pounds); 1 small garlic clove; 6 small onions, peeled; 6 small carrots; ½ bay leaf; Pinch of ground thyme; 1 parsley sprig; Salt and freshly ground black pepper

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 beef pot roast (3½ to 4½ pounds)
1 small garlic clove
6

Method

Preheat broiler.
Tear off enough heavy-duty aluminum foil to enclose the pot roast and the vegetables. Place the sheet of foil in a shallow roasting pan and place the pot roast in the center. Turn up the edges of the foil slightly. Place the meat under the broiler and brown well, turning once. When the meat is browned, add the garlic, onions and carrot