• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Today's Pot Roast

  • Recipe Submitted by on

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


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

Note: Could have used some spices.

Yield: 6 to 8 servings.

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