Today's pot roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Reynolds oven bag |
| ¼ | cup | Flour |
| 14½ | ounce | Can Italian-style stewed tomatoes; undrained |
| 1 | Envelope onion recipe soup mix | |
| ¼ | teaspoon | Pepper |
| 3 | pounds | Boneless beef rump or round tip roast (to 3.5 lb.) |
| 4 | mediums | Potatoes; quartered |
| 4 | mediums | 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, 1½ to 2 ¼ hours. Let stand in bag for 5 minutes.
Note: Could have used some spices.
Yield: 6 to 8 servings.
In brochure that came with package of Reynolds large (19x23½") oven bags. Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988. Tried 01/08/94. Posted by Cathy Harned.