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Today' S Pot Roast - Culture, Family, Travel, Consumer Reviews - Posted: 1st Dec, 2011 - 4:28am
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Archived Recipe: BeefPost Date: 1st Dec, 2011 - 4:28am / Post ID: #
Today's Pot Roast
Recipe name:
Today's Pot Roast 
Recipe category:
Beef
What are your thoughts about this delightful dish? 
Recipe detials:
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. 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. |
Your opinion:What do you like / dislike about the recipe? Did it come out the way you expected it?
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TOPIC: Today's Pot Roast