Recipe - Todays Pot Roast

1 lg Reynolds oven bag
One fourth cup Flour
14 One half ounce Can Italianstyle stewed
tomatoes; undrained
1 Envelope onion recipe soup
mix
One fourth teaspoon Pepper
3 pound Boneless beef rump or round
tip roast (to 3.5 lb.)
4 md Potatoes; quartered
4 md Carrots; cut in 2" pieces

Preheat oven to 325 F.

Shake flour in oven bag; place in 13x9x2" 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 halfinch slits in top.
Bake until roast is tender, 1 One half to 2 One fourth hours. Let stand in bag for 5
minutes.

Note: Could have used some spices.

Yield: 6 to 8 servings.

In brochure that came with package of Reynolds large (19x23.5") oven bags.
Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988.
Tried 01/08/94. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini