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Pot Roast Recipe

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This recipe for Pot Roast is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-package McCormick Bag 'n Season Pot Roast
3-4 pounds of chuck, bottom round or rump roast, trimmed
1/4 cup water
2 cups of cut-up fresh potatoes, (about 1 inch pieces)
1 cup of cut-up fresh carrots, (about 1 inch pieces)
1 cup cut-up fresh onions, (about 1 inch pieces)
Directions:
Directions:
15 minutes Prep time and 2 hours of cook time

Preheat over to 350 degrees. Arrange opened Cooking Bag in 13X9 inch baking pan or dish. Place roast and vegetables into bag.

Stir seasoning mix and water until well blended. Pour over roast. Close bag loosely with nylon tie, Cut four small holes in top of bag to allow steam to escape.

Bake in lower half of over for 2 hours. Remove from oven and let stand for 5 minutes. Cut bag open. Serve roast and veggies with pan juices. If desired, thicken juices for gravy.

NOTE: Allow 8 inches for bag to expand while cooking. Cooking bag should not touch over walls or rack.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 mins; 2 hrs, cooking

 

 

 

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