Todays Pot Roast Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Reynolds oven bag,
1/4 cup: Flour,
14 1/2 ounce: Can Italian-style stewed tomatoes, undrained
1 Envelope: onion recipe soup mix,
1/4 tsp: Pepper,
3 lbs: Boneless beef rump or round tip roast, to 3.5 lb.
4 medium: Potatoes, quartered
4 medium: 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.
In brochure that came with package of Reynolds large (19x23.5") oven
bags. Richmond, VA: Consumer Products Division/Reynolds Metals
Company, 1988. Tried 01/08/94. Posted by Cathy Harned.
Source from luhu.jp
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.
In brochure that came with package of Reynolds large (19x23.5") oven
bags. Richmond, VA: Consumer Products Division/Reynolds Metals
Company, 1988. Tried 01/08/94. Posted by Cathy Harned.
Source from luhu.jp