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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pot Roast (in bag) Recipe

4.8 stars - based on 2 votes
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Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup flour
3/4 cup water
1 packet onion soup mix
1 3-pound boneless chuck roast or bottom round roast or eye of round roast
2-3 pounds small whole red potatoes
1 medium onion quartered
1 pkg (16-oz) baby carrots
chopped parsley for garnish
Directions:
Directions:
Heat oven to 325º. Shake flour in a large oven bag; placed in a 9x13 inch baking dish. Add water and soup mix to bag. Squeeze bag to blend. Add beef, turn bag to coat beef with sauce. Place potatoes, onion, and carrots inside bag around beef. Close bag with nylon tag; cut 6 slits in top.

Bake 2-1/2 to 3 hours, or until beef is tender. Arrange beef in center of large platter with vegetables around beef. Garnish with parsley. Skim fat from broth and serve with roast.
Personal Notes:
Personal Notes:
"Good One" per Olga's notes

 

 

 

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