Beef: Pot Roast in a Cooking Bag Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Reynolds Oven Bag, Large Size
1/4 cup flour
2/3 cup water
1 envelope (1 oz.) onion soup mix
3 to 3 1/2 lb. boneless beef chuck pot roast
6 to 8 small potatoes, quartered
1 medium onion, quartered
1 pkg (16 oz.) bag baby carrots
Chopped parsley (optional)
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Directions: |
Directions:Preheat oven to 325º.
Shake flour into oven bag. Place bag in a 13" x 9" baking dish that is at least 2" inches deep. Add water and soup mix to bag and squeeze bag to blend flour, water, and soup mix. Add roast to bag and turn bag to coat roast with sauce. Place vegetables except parsley in bag around roast.
Close bag with nylon tie. Cut six 1/2" slits in top of bag to allow steam to escape during cooking. This is very important! Bag will balloon in oven if you forget to do this! Tuck all sides of bag into the pan. Do not allow any of the bag to touch sides or top of oven!
Bake 2 1/2 to 3 hours or until roast is tender. Be very careful of hot steam when cutting bag open! Sprinkle with parsley before serving, if desired. |
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Number Of
Servings: |
Number Of
Servings:7 to 9 - 3 oz servings |
Personal
Notes: |
Personal
Notes: Recipes cooked in a cooking bag are a favorite of mine because foods are moist done this way; because meal is all in one bag/pan; and because of easy clean-up.
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