Today's Pot Roast

* Exported from MasterCook *

TODAY'S POT ROAST

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Reynolds oven bag
1/4 c Flour
14 1/2 oz Can Italian-style stewed
-tomatoes -- undrained
1 Envelope onion recipe soup
-mix
1/4 ts Pepper
3 lb Boneless beef rump or round
-tip roast (to 3.5 lb.)
4 md Potatoes -- quartered
4 md Carrots -- cut in 2" pieces

Preheat oven to 325 F.

Shake flour in oven bag; place in 13x9x2" baking pan.
Add tomatoes, soup mix and pepper. Squeeze bag to
blend ingredients. Trim fat from roast; place roast
in bag. Turn bag to coat roast with sauce. 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 for 5
minutes.

Note: Could have used some spices.

Yield: 6 to 8 servings.

In brochure that came with package of Reynolds large
(19x23.5") oven bags. Richmond, VA: Consumer Products
Division/Reynolds Metals Company, 1988. Tried
01/08/94. Posted by Cathy Harned.



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