Last night I made an unconventional pot roast. I was interested in something fast but when you cook a cheap cut of meat, like a chuck roast or brisket, you are better off cooking it a very long time at a low temperature. That makes the meat much more tender and flavorful. But I was in a hurry for comfort food last night, so here’s what I did.

I used a Reynolds oven cooking bag and placed a cut up onion inside. Then I took the chuck roast and cut it into smaller chunks so it would cook faster and also have all the sides exposed to the gravy for more flavor. Then I added a can of tomato soup and used the same can to fill with water and added that to the bag, too. Then I sprinkled some seasoned salt and some garlic pepper over the meat, sealed the bag and let it cook at 350 for about an hour and a half.

As it finished cooking, I took a can of store brand brown gravy and dumped it into a saucepan on top of the stove. When I took the meat out of the oven, I pierced the corner of the cooking bag and let about a half cup of the bag’s gravy pour into the saucepan with the brown gravy and stirred the two together. It was fantastic – not a drop of anything was left over.