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Today's Pot Roast

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Submitted by jlsayle

YIELD

10 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

¼ 59
14 ½ 419.1
OUNCES ML/G TOMATOES, STEWED, CANNED *
1 1
ENVELOPE ENVELOPE ONION SOUP MIX *
¼ 1.3
TEASPOON ML BLACK PEPPER
3 1.4
POUNDS KG BEEF ROAST, RUMP
boneless
4 4
MEDIUM MEDIUM POTATOES
quartered
4 4
MEDIUM MEDIUM CARROTS
cut up

Directions

Preheat oven to 325℉ (160℃).

Shake flour in oven bag; place in 13×9×2 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 315 25% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 69mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 78g
Vitamin A 82% Vitamin C 11%
Calcium 2% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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