Beef Roast with Tomatoes, Potatoes & Carrots

Beef Roast with Tomatoes, Potatoes & Carrots


INGREDIENTS

   DIRECTIONS

  • 1 Reynolds® Oven Bag, Large Size

  • 1/4 cup flour

  • 1 can (14 1/2 oz.) Italian-style stewed tomatoes, undrained

  • 1 envelope onion soup mix

  • 1/4 teaspoon pepper

  • 3 to 3 1/2 pound boneless beef rump or round tip roast

  • 4 medium potatoes, quartered

  • 4 medium carrots, cut in 2–inch pieces
   PREHEAT oven to 325°F.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

ADD tomatoes, soup mix and pepper to oven bag.Squeeze oven bag to blend in flour.Add roast to oven bag.Turn oven bag to coat roast with sauce.Place vegetables in oven bag around roast.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE until roast is tender, 1 1/2 to 2 hours. Stir gravy before serving.

Nutrition per 3 oz. cooked serving:
Number of Servings: 9-10

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Nutritional Information: (Per Serving)
calories273
grams fat7
% calories from fat25
milligrams cholesterol82
milligrams sodium544
grams carbohydrates21
grams protein30


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