Side Pannel
Today's Pot Roast
Today's Pot Roast
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Main Dish, Meat
Ingredients List
- 1 lg Reynolds oven bag
- 1/4 c Flour
- 14 1/2 oz Can Italian-style stewed
- -tomatoes; undrained
- 1 Envelope onion recipe soup
- -mix
- 1/4 ts Pepper
- 3 lb Boneless beef rump or round
- -tip roast (to 3.5 lb.)
- 4 md Potatoes; quartered
- 4 md Carrots; cut in 2" pieces
Directions
Preheat oven to 325 F.
Shake flour in oven bag; place in 13x9x2" baking pan. Add tomatoes, soup
mix and pepper. Squeeze bag to blend ingredients. Trim fat from roast;
place roast in bag. Turn bag to coat roast with sauce. Place vegetables in
bag around roast. Close bag with nylon tie; cut 6 half-inch slits in top.
Bake until roast is tender, 1 1/2 to 2 1/4 hours. Let stand in bag for 5
minutes.
Note: Could have used some spices.
Yield: 6 to 8 servings.
Shake flour in oven bag; place in 13x9x2" baking pan. Add tomatoes, soup
mix and pepper. Squeeze bag to blend ingredients. Trim fat from roast;
place roast in bag. Turn bag to coat roast with sauce. Place vegetables in
bag around roast. Close bag with nylon tie; cut 6 half-inch slits in top.
Bake until roast is tender, 1 1/2 to 2 1/4 hours. Let stand in bag for 5
minutes.
Note: Could have used some spices.
Yield: 6 to 8 servings.
Tweet