“The addition of vegetable soup mix makes this beef easy and adds robust flavor that pairs perfectly with creamy potatoes and garlic-infused veggies. I found this recipe in First magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
1hr 35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 boneless beef shoulder (4 1/4 pound)
  • black pepper, if desired
  • 2 lbs soup greens (leeks, carrots, celery, and parsnips, 2 - 1 pound pkgs)
  • 5 garlic cloves, peeled
  • 5 sprigs thyme
  • 1 12 ounces vegetable soup mix
  • 1 cup water

Directions

  1. Heat oven to 350. Season beef with black pepper, if desired. Place beef, greens, garlic and thyme sprigs in large ovenproof bag. In 2-cup liquid measure, combine vegetable soup mix and 1 cup water; pour into bag and secure.
  2. Place filled bag in roasting pan. Using sharp knife, carefully cut six 1/2" slits in top of bag.
  3. Roast 1 hour and 30 minutes, or until beef is tender. Let sit 10 minutes.

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