INGREDIENTS:

- 1 boneless chuck roast, 3-4 lbs

- 1 sliced onion

- 3 stalks sliced celery with leaves

- 3- 4 potatoes sliced lengthwise (we keep the skins on)

- ½ t garlic granules

- ¼ c bourbon

- 12 oz. canned aus jus

- salt & pepper

DIRECTIONS:

- Line a 13" x 9" with a large enough piece of foil so that you can fold it up over everything
and seal it.

- Put everything on top of the foil.

- Fold up the foil and seal the top and both ends.

- Place it in a 450° oven

- Bake 2 – 2 ½ hrs.

Holly's Hint:  
* Be sure to wear oven mitts when unfolding the top of the foil 'bag'.
Carefully fold the top open to release the steam.  Keep your face away.

You can serve it right from the foil lined pan if you want.

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