- 3 - 4 lb chuck, bottom, or rump roast
- 4 cups cut up vegetables
- 1 package of a cooking bag and season mix
- 1/3 cup Equal Exchange coffee
- 1/3 cup water
- 1/2 can mushroom soup, optional
From Mariann Malone of First Presbyterian Church in Wasilla, Alaska
Arrange cooking bag in 13x9 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 Equal Exchange coffee and 1/2 can mushroom soup with juices to make gravy.