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Ingredients
- 1 -Reynolds Oven Bag. Large size (14"x20")
- 1/4-cup flour.
- 3/4-cup water.
- 1 -envelope onion soup mix.
- 3 to 3 1/2-pounds boneless beef chuck
- pot roast.
- 6 to 8-Sm. whole red potatoes.
- 1-medium onion, cut in quarters.
- 1 -package (16 oz.) peeled baby carrots.
- 1-Sm. bunch chopped parsley; (optional).
Details
Servings 7
Preparation
Step 1
Preheat oven to 325 degrees.
Shake flour into Reynolds Oven Bag;
Place in 13"x9"x2" baking pan. Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag
to coat beef with sauce. Place potatoes, onion and carrots in bag around beef.
Close oven bag with nylon tie; cut six 1/2" slits in top of bag.
Bake 2-1/2 to 3 hours or until beef is tender. Sprinkle with parsley before serving, if desired.
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