Recipe: Pot Roast with Vegetables (using an oven cooking bag, blender)

POT ROAST WITH VEGETABLES
(using an oven cooking bag)

"We usually make pot roast using a cooking bag in the oven. The roast browns well without having to be seared first. The following recipe is our favorite."

FOR THE MEAT AND VEGETABLES:
1 (3-4 lb.) English cut roast
1 lb. carrots, peeled, cut in 2-inch lengths
4-5 large red potatoes, peeled, cut in quarters
or equivalent amount of red new potatoes
2-3 small or medium yellow onions, peeled, cut in quarters
2-3 ribs celery, cut in 2-inch lengths
3-4 white turnips, peeled, cut in quarters (optional)
6-8 parsnips, peeled, cut in 2-inch lengths (optional)
1 bay leaf
FOR THE SAUCE:
4 cups warm water
1/3 cup all-purpose flour
2 oz. tomato paste
1-2 cloves garlic, cut in small pieces
3-4 teaspoons beef base, or bouillon cubes
2 teaspoons Worcestershire sauce
1/2 teaspoon Louisiana hot sauce
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon allspice
Fresh parsley or watercress (to garnish)

Preheat oven to 350 degrees F.

Arrange roast, vegetables and bay leaf in large or turkey size roasting bag in a 2-3 inch deep roasting pan.

Combine all sauce ingredients, except bay leaves, in blender container. Blend a couple of minutes, scraping down sides once or twice, until all ingredients are well incorporated.

Pour sauce over meat and vegetables. Place bay leaf in center on top of roast. Twist end of bag and securely fasten with supplied tie or twist tie. Tilt pan to insure that all vegetables and top of meat are coated with sauce.

Bake 2 1/2 hours, remove from oven and cool 15 minutes before opening.

Slice meat and arrange down center of large platter. Surround with vegetables, and pour small amount of sauce over all. Strain remaining sauce and serve in sauceboat. Garnish platter with parsley or watercress and serve with hot biscuits.

Adapted from source: Robb in Cleveland, OH-USA, 1999