Recipe by Jay Grush
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.
Top Review by Tucson Car Guy
This one of the most creative and fun ways to cook I have ever come across! In touched the recipe up a bit but all in all it was truly a worthwhile experience. A must try!
- 2 -3 lbs roast
- to taste Good Seasons salad dressing mix or to taste mushroom soup, dry
- salt & pepper
Directions See How It's Made
- 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.