Baton Rouge Morning Advocate Recipes

MANIFOLD ROAST (CAR-B-QUE)

Manifold Roast (Car-b-que) image

Something to cook on a five- to six-hour car trip. This is not my creation. It appeared in the Baton Rouge Morning Advocate newspaper and I believe it was taken from a published cookbook.

Provided by Jay Grush

Categories Meat

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

2 -3 lbs roast
to taste Good Seasons salad dressing mix or to taste mushroom soup, dry
salt & pepper

Steps:

Start with a 2- to 3-pound roast, the flatter the better.
Season with dry Good Seasons Salad Dressing mix or dry mushroom soup, salt and pepper or any way you season a roast before roasting.
Double or triple wrap in heavy-duty aluminum foil, crimping on sides so liquid will not leak when you turn the roast. Place on or against the flat part of exhaust manifold or against hot part of engine block.
Drive five to six hours.
Turn once halfway to destination.
You will arrive with a tender, juicy roast, ready to eat, and you will enjoy the smells of a home-cooked meal en route. Note: This will not work on all vehicles, only those with appropriate engine design.

Nutrition Facts : Calories 2313.4, Fat 177.5, SaturatedFat 71.8, Cholesterol 626, Sodium 535.2, Protein 166.8

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