1 Reynolds Oven Bag, large
1/4 cup flour
1 can (14-1/2 oz) Italian-style stewed tomatoes, undrained
1 envelope onion recipe soup mix
1/4 teaspoon pepper
3 to 3-1/2 pound boneless beef rump or round tip roast
4 medium potatoes, quartered
4 medium carrots, cut in 2-inch pieces
Preheat oven to 325 degrees F. 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, 1-1/2 to 2-1/4 hours. Let stand in bag 5 minutes.
Makes: 6 to 8 servings.
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