Today'S Pot Roast

Recipe: Today’S Pot Roast

Ingredients

  • 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

Instructions

  1. Preheat oven to 325 F. Shake flour in oven bag; place in 13x9x2″ baking pan. Add tomatoes, soup mix and pepper.
  2. Squeeze bag to blend ingredients. Trim fat from roast; place roast in bag. Turn bag to coat roast with sauce.
  3. 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.
  4. Let stand in bag for 5 minutes.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (Traditional)

My rating: 4 stars:  ★★★★☆ 1 review(s)