Prep 20 mins
Cook 2 hrs 30 mins
This is my brother's recipe adapted for the oven. When my brother goes out with his hunting buddies, he uses a disposable foil turkey pan with foil as a lid, combines the ingredients in the pan, places the pan over the coals at noon and it's done by the time they get out of the woods.
- 5 -8 lbs beef roast or 5 -8 lbs pork roast or 5 -8 lbs venison roast
- 8 medium potatoes, peeled and whole
- 10 carrots, peeled and whole
- 4 onions, peeled and whole
- 16 ounces whole mushrooms
- 1 medium cabbage, cut into thick wedges
- 1 (16 ounce) bottlezesty Italian salad dressing
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup
- salt and pepper, to taste
- Brown the roast on all sides and place in a large Dutch oven or roasting pan with a lid.
- Pile the vegetables on top of the roast and pour the dressing and soup over all.
- Season with salt and pepper, cover, and bake for 2 to 2 1/2 hours.
This recipe seems to be lacking a couple things the biggest of which is an oven temperature. Also it's called a stew but isn't put together like a stew. What I did was cut up small roast and browned it in a pot with some butter and flower. Then I put in 3 diced potatoes and a large onion. I didn't have any cabbage so I used a can of sauerkraut. I didn't have any salad dressing so at the end I ended up putting in some hot vinegar directly in my bowl. Overall it turned out really good but I think I probably made up over half of the recipe.