VOTE AT THESE COOKING WEB RINGS
POT ROAST IN A BAG
INGREDIENTS:
 | 1 14 x 20", plastic oven bag (see below) |
| 1 to 1 1/2 LB boneless beef roast, cut to 4 servings |
| 2 Tbsp flour |
| 1/4 tsp salt, or to taste |
| 1/4 tsp pepper, or to taste |
| chopped garlic, optional |
| 2 potatoes, cut into thick wedges, skin on |
| 1 bell pepper, seeded & cubed |
| 3-4 carrots, cut to large chunks |
| 1 onion, cut in quarters, optional |
| 2 stalks celery with leaves, cut into chunks |
| 1 cup water |
| 1 envelope instant leak soup mix, optional |
DIRECTIONS: Preheat oven to 350 F (176.67 C). Use a large baking pan, 2" deep and about 9 x 13, or larger. Place flour in the bag & shake to coat the inside of the bag well. Add the soup mix to water & mix. More water can be used, if desired. Place vegetables in the bag in one layer. Rub the roast with salt & pepper & place on top of the vegetables. Pour the water mixture over the meat. If not using the soup mix just pour the water over the meat. Close the bag with the tie that comes with it. Place the bag in the pan so that it will not touch the sides of the pan, allowing for expansion during cooking. Cut 6 slits in the top of the bag to vent. Cook for 35-40 minutes or until meat & vegetables are cooked. Be careful when serving as the steam is hot.
SERVINGS: 4 TIME: 50 minutes
SERVING TIPS: Meal can be prepared without the bag using foil to cover the roasting pan, adjust cooking time if necessary. Add a salad & enjoy a good meal with little clean-up. I like to use Reynolds® Oven Bags (aluminum and plastic).
POT ROAST IN A BAG