No Fuss Pot Roast
Source of Recipe
Pat T.
No Fuss Pot Roast
Posted by Pat Thelen on 2/2/2002, 2:00 pm
35.9.48.171
1 Reynolds Hot Bags Foil Bag, Large Size
1 cup Spicy Vegetable Juice (V-8)
3 to 3 1/2 pound boneless beef chuck roast
1/2 cup water
2 cups peeled baby carrots
1 envelope dry onion soup mix
1 large onion, sliced
3 tablespoons flour
1 stalk celery, cut in 1 inch pieces
1/4 teaspoon pepper
PREHEAT grill meduim or oven to 450. Place bag in a roasting pan at least 2 inches deep PLACE: roast in bag. Arrange vegetables around roast. Combine vegetable juice, water, onion soup mix, flour and pepper; spoon over vegetables. TO SEAL: Double fold open end of bag.TO COOK: slide bag onto grill or leave bag in pan and place in oven. The edges of the bag should not hang over the side of the pan. GRILL 1 1/2 hours in covered grill or BAKE 2 to 2/2 hours in oven. USE OVEN MITT and a knife to cut bag open. Fold back top for steam to escape. Makes 7 to 9 servings.
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