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.

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