Pot roast in foil from Betty Crocker's Cookbook, New and Revised Edition (page 13) by Betty Crocker

  • cream of mushroom soup
  • instant beef bouillon granules
  • Show all ingredients...

  • EYB Comments

    Requires cooking for 4 hours. Can substitute beef blade roast, beef cross rib pot roast, beef bottom round, beef rolled rump, beef tip, or beef chuck eye roast for beef arm roast; and onion soup mix for the book's "Bouillon-onion mix" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 4 hours. Can substitute beef blade roast, beef cross rib pot roast, beef bottom round, beef rolled rump, beef tip, or beef chuck eye roast for beef arm roast; and onion soup mix for the book's "Bouillon-onion mix" specified in this recipe.

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