Fair Trade Pot Roast

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Fair Trade Pot Roast

Course Main Course
Keyword Coffee


  • 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


  1. 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.
  2. 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.

Recipe Notes

From Mariann Malone of First Presbyterian Church in Wasilla, Alaska