Ingredients:
1–1.5 kg veal roast (shoulder or chuck)
1 packet Onion Soup Mix or 2 tbsp dried onion
1 packet Brown Gravy Mix or 1 tbsp brown gravy powder
1 packet Ranch Dressing Mix or 1 tbsp ranch dressing
1 cup water or beef broth
3 tbsp butter
3 carrots, chopped
2 potatoes, diced
1 large onion, chopped
Salt and pepper to taste
Thick aluminum foil
Preparation:
Preheat oven to 170°C (325°F).
Season the roast with salt and pepper on all sides.
In a small bowl, combine:
Onion powder
Brown sauce powder
Ranch seasoning
1 cup water
Place two large sheets of aluminum foil on top of each other to form a sturdy envelope.
Place the vegetables on the bottom, then the meat on top, followed by the seasoning and liquid mixture.
Place the butter pieces on top of the meat.
Screw the foil tightly to create an envelope.
Bake for 3 hours, or until very tender.
Carefully open the envelope and serve the meat with the natural juices that have formed inside.
Tip:
This is even better served with white rice, mashed potatoes, or warm bread to soak up the sauce.
Do you prefer a quick version for the Instant Pot or a tagine?