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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Pot Roast Recipe

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This recipe for Italian Pot Roast is from Mimi's Kitchen, 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 tbsp Flour
1 large Roasting Bag
1 Boneless Beef Chuck Roast (3 lbs)
1⅔ c Water
1 can Condensed Tomato Soup, undiluted
1 env. Onion Soup Mix
1½ teas. Italian Seasoning
1 Garlic Clove, minced
¼ c. Cornstarch
¼ c. cold Water
Directions:
Directions:
Sprinkle flour into roasting bag and place in 9x13 baking pan. Add roast.
Combine water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag.
Cut slits in top of bag; and close with tie provided.

Bake at 325º for 2-2½ hours or until meat is tender.

Remove roast to a serving platter and keep warm. Transfer cooking juices to a pan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened.

 

 

 

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