Recipe: Oven Bag Pot Roast (2)

Here are two from the Reynolds cooking bag site.

MUSHROOM GRAVY POT ROAST

1 Reynolds Oven Bag, large size (14"x20")
1/4 cup flour
1 package (3/4 to 1 oz.) brown gravy mix
1/2 cup water
1 medium onion, sliced
2 jars (4 1/2 oz.) sliced mushrooms, drained
3 to 5 pound boneless beef chuck roast, fat trimmed
1/2 teaspoon EACH dried thyme leaves and salt
1/4 teaspoon pepper

PREHEAT oven to 325 F.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

ADD gravy mix and water to oven bag. Squeeze oven bag to blend in flour. Add onion and mushrooms to oven bag. Turn oven bag to coat ingredients with gravy. Rub roast with thyme, salt and pepper; place roast in oven bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE until roast is tender, 2 to 2 1/2 hours.HOME STYLE POT ROAST

1 Reynolds Oven Bag, large size (14"x20")
1/4 cup flour
3/4 cup water
1 envelope (1 oz.) onion soup mix
3 to 3 1/2 pound boneless beef chuck pot roast
6 to 8 small whole red potatoes
1 medium onion, cut in quarters
1 package (16 oz.) peeled baby carrots
Chopped parsley (optional

PREHEAT oven to 325 F.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

ADD water and soup mix to oven bag. Squeeze oven bag to blend in flour. Add roast to oven bag. Turn oven bag to coat roast with sauce. Place potatoes, onion and carrots in oven bag around roast.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.