Homestyle Pot Roast

Homestyle Pot Roast


INGREDIENTS

   DIRECTIONS

  • 1 Reynolds® Oven Bag, Large Size 

  • 1/4 cup flour

  • 2/3 cup water

  • 1 envelope (1 oz.) onion soup mix

  • 3 to 3 1/2 pound boneless beef chuck pot roast

  • 1 tablespoon dried thyme (optional)

  • 6 to 8 small (1-inch in diameter) whole red potatoes

  • 1 medium onion, cut in quarters

  • 1 package (16 oz.) peeled baby carrots

  • Chopped parsley (optional)
   PREHEAT oven to 325°F.


SHAKE flour in Reynolds Oven Bag; place in 9x13x2-inch or larger baking pan with sides at least 2 inches deep.


ADD water and soup mix to oven bag. Squeeze bag to blend in flour. Rub thyme on both sides of roast, if desired.Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast.


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


BAKE 2 1/2 to 3 hours or until roast is tender.Sprinkle with parsley before serving, if desired.


REYNOLDS KITCHENS TIPS:
To substitute a 3 to 4 pound beef rump roast for the boneless beef chuck pot roast, bake 2 hours until meat thermometer reads 160°F.


Substitute 4 medium red potatoes, cut in quarters for the 6 to 8 small whole potatoes, if desired.


Nutrition per 3 oz. serving of cooked beef:
Number of Servings: 7-9

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Nutritional Information: (Per Serving)
calories522
grams fat27
% calories from fat47
milligrams cholesterol109
milligrams sodium461
grams carbohydrates34
grams protein34


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