Today's Pot Roast1
By Just A Pinch KitchenCrew
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- 1 large
- oven bag
- 1/4 c
- 14.5 oz
- tomatoes, canned italian style with juice
- 1 pkg
- onion soup mix
- 1/4 tsp
- 3 lb
- beef rump roast
- potatoes, quartered
- carrots, into 2 inch chunks
1Preheat oven to 325.
2Shake flour in oven bag; place in 13x9x2" baking pan.
3Add tomatoes, soup mix and pepper.
4Squeeze bag to blend ingredients.
5Trim fat from roast; place roast in bag.
6Turn bag to coat roast with sauce.
7Place vegetables in bag around roast.
8Close bag with nylon tie; cut 6 half-inch slits in top.
9Bake until roast is tender, 1 1/2 to 2 1/4 hours.
10Let stand in bag for 5 minutes.