Roast Beef with Vegetables & Gravy

Roast Beef with Vegetables & Gravy


INGREDIENTS

   DIRECTIONS

  • 1 Reynolds® Oven Bag, Large Size

  • 1/4 cup flour

  • 3 to 4 pound boneless beef rump roast

  • 1 tablespoon dried thyme

  • 1/2 teaspoon seasoned salt

  • 1/2 teaspoon pepper

  • 1 jar (12 oz.) beef gravy

  • 3 large peeled carrots, cut in
  • 1-inch pieces

  • 3 medium potatoes, quartered

  • 2 stalks celery, cut in 2-inch pieces

  • 1 medium onion, cut in 8 wedges
   PREHEAT oven to 325°F.


SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.Trim fat from roast, if desired.Sprinkle and rub seasonings evenly over roast; set aside.


ADD gravy to oven bag; squeeze bag to blend in flour. Add vegetables to bag; turn bag to coat vegetables with gravy.Arrange vegetables evenly around outside edges of bag.Place roast in center of vegetables.


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


BAKE 1 1/2 to 2 hours, until meat thermometer reads 160°F.

Nutrition per 3 oz. cooked serving of beef:



Number of Servings: 9-12

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Nutritional Information: (Per Serving)
calories351
grams fat10
% calories from fat26
milligrams cholesterol105
milligrams sodium328
grams carbohydrates26
grams fiber3
grams protein38


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