Today's Pot Roast
Yield
10 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 14 ½ | ounces |
tomatoes, stewed, canned
|
*
|
| 1 | envelope |
onion soup mix
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | pounds |
beef roast, rump
boneless |
|
| 4 | medium |
potatoes
quartered |
|
| 4 | medium |
carrots
cut up |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 419.1 | ml/g |
tomatoes, stewed, canned
|
*
|
| 1 | envelope |
onion soup mix
|
*
|
| 1.3 | ml |
black pepper
|
|
| 1.4 | kg |
beef roast, rump
boneless |
|
| 4 | medium |
potatoes
quartered |
|
| 4 | medium |
carrots
cut up |
|
Directions
Preheat oven to 325℉ (160℃).
Shake flour in oven bag; place in 13x9x2 inch 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, 1½ to 2¼ hours.
Let stand in bag for 5 minutes.
