Today's pot roast
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Today's pot roast
  Roast    Vegetables  
Last updated 6/12/2012 1:26:49 AM. Recipe ID 61432. Report a problem with this recipe.
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      Title: Today's pot roast
 Categories: Meats, Main dish, Vegetables
      Yield: 6 Servings
 
      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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Recipe ID 61432 (Apr 03, 2005)

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