Pot Roast in the Bag Recipe
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Category: |
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Ingredients: |
Ingredients: 4-5 lb bottom round or cross rib
3 lbs carrots (large chunks or baby carrots)
3-4 lbs potatoes (large chunks)
3-4 celery stalks (chopped)
2 cans Campbell's Golden Mushroom soup
2 envelopes Lipton Onion soup mix
1 turkey size Reynold's Oven-Proof cooking bag with tie.
2-3 tbsp flour
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Directions: |
Directions:Open bag and dust with flour. Place bag in a large roasting pan. Place roast in bottom of bag. Place the celery, carrots and potatoes. Add the golden mushroom soup, 2 cans of water and the two Lipton onion soup mix envelopes. Tie bag with the tie supplied with the bag and roll all ingredients around in the bag to mix well, but make sure the roast rests on the bottom of the roasting pan when finished. Cut slits in the top of the bag to permit steam to escape OR BAG WILL EXPLODE. Insert cooking thermometer through bag and into center of meat. The meat must be well done (165-170 °F) as we are actually potting it. Cook about 4 hours at 350 °F. Meats vary and so will cooking time.
When done, cut the bag and open carefully- pouring contents into the pan. Serve with vegetables and sauce in a bowl and meat on a platter. |
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Personal
Notes: |
Personal
Notes: Variations: add some sliced onions; use beefy onion soup mix; add sliced mushrooms.
If you want a thicker gravy, remove the meat and vegetables from the roasting pan and thicken sauce with flour or corn starch.
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