We are having a new recipe tonight. I had all of these wonderful vegetables in the crisper which I found after Miss Alice cleaned the refrigerator yesterday. So, since I'm not cooking tomorrow, I thought that I would make a good pot roast today. MAMA'S GONE SHOPPING AT THE GOOD PRODUCE STAND AGAIN POT ROAST3-4 lb. lean pot roast (rump, round, or sirloin tip)
1 cup white wine
2 T. balsamic vinegar
3 T. Heinz 57 Sauce
2 T. A1 Sauce
1 pkg. dry onion soup mix
1 can garlic seasoned chicken broth
2 bunches green onions, chopped
2 red bell peppers, sliced thinly
1 red bell pepper, sliced thinly
5-6 cloves of garlic, minced
1 T. flour
1 Reynolds Plastic Cooking Bags
several baby carrots

I used the AROMA Roaster, which is similar to the NESCO Roaster, to cook this roast in. I set it on 200 degrees and let it cook for 4-5 hours.

Combine the chicken broth, white wine, garlic, A1 Sauce, Heniz 57 Sauce, and set aside.

Put the flour in the bag and shake the bag around. Put the vegetables in the bag. Put the roast in the bag and pour the white wine/chicken broth mixture over it. Cut at least 6 1" holes in the top of the cooking bag. Cook until it is done to your liking.

The liquid can be strained from the bag and thickened with WONDRA flour. Serve over hot, mashed potatoes.

For dessert, we will be having Terry/TX's Strawberry Cobbler.

Happy Mother's Day!