Today'S Pot Roast

8 ingredients
4 steps

Ingredients

  • 1 Reynold's oven bag (large size)
  • 1/4 c. flour
  • 1 (14 1/2 oz.) can Italian style stewed tomatoes (undrained)
  • 1 envelope onion recipe soup mix
  • 1/4 tsp. pepper
  • 3 to 3 1/2 lb. boneless beef rump or round tip roast
  • 4 medium potatoes, quartered
  • 4 medium carrots, cut into 2 inch pieces

Directions

  1. 1
    Preheat oven to 325°. Shake flour in oven bag; place in 13 x 9 x 2-inch baking pan. Add tomatoes, soup mix and pepper.
  2. 2
    Squeeze bag to blend ingredients. Trim fat from roast; place roast in bag. Turn bag to coat roast with sauce.
  3. 3
    Place vegetables in bag around roast. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until roast is tender, 1 1/2 to 2 1/4 hours. Let stand in bag 5 minutes.
  4. 4
    Serves 6 to 8.

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