No Fuss Pot Roast~~~ TNT and good!
Source of Recipe
Posted By: Val recipe booklet included in the box of Reynolds Hot bags
List of Ingredients
1 Reynolds Hot Bags, Foil Bag large size
3 to 3 1/2 pound boneless beef chuck roast
2 cups peeled baby carrots
1 large onion, sliced
1 stalk celery, cut in1-inch pieces (I did not use)
1 cup spicy vegetable juice (I used just regular vegetable juice)
1/2 cup water
1 envelope dry onion soup mix
3 tablespoons flour
1/4 teaspoon pepper Recipe
PREHEAT grill to medium 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 sides of the pan. GRILL 1 1/2 hours in covered grill or BAKE
2-2 1/2 hours in oven. USE OVEN MITTS and a knife to cut bag open. Fold
back top for steam to escape. Makes 7 to 9 servings.
Ooops! ^^^I DID use the celery after the first time I tried this and every time since.
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