Pot Roast

Answer 1

Ingredients

• 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. Could have used some spices. 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.