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Fair Trade Pot Roast
Course Main Course
- 3– 4 lb chuck, bottom, or rump roast
- 4 cups cut up vegetables
- 1 package cooking bag and season mix
- 1/3 cup brewed Equal Exchange Organic Coffee
- 1/3 cup water
- 1/2 can mushroom soup optional
Arrange cooking bag in 13×9 baking pan. Place roast and vegetables in bag. Combine seasoning mix with coffee/water mixture and pour over roast and vegetables. Close bag loosely and secure with nylon tie provided in package. Cut 4 small holes in top of bag to allow steam to escape. Do not allow bag to touch top or sides of oven as bag will expand during cooking.
Bake for 1 1/2 hours then remove from oven and let stand for 5 minutes. Cut open bag. Serve roast and vegetables with pan juices or mix 1/4 cup brewed coffee and 1/2 can mushroom soup with juices to make gravy.
From Mariann Malone of First Presbyterian Church in Wasilla, Alaska