Update my dinner status, I'm making this tonight.
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6 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 3 : 20 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 1 Reynolds Large Oven Bag
- 1/4 cup Flour
- 2/3 cup Water
- 1 tablespoon Onion soup mix
- 3 pound Chuck roast up to 3 1/2 pound
- 1 tablespoon Dried parsley
- 3 medium Red potatoes eyes removed
- 3 Carrots halved
- 1 medium Onion quartered
- 2 stalks Celery halved
- 2 tablespoon Kitchen Bouquet
- 1/2 medium Bell pepper quartered (optional)
Preparation
Preheat oven to 325 degrees. Add flour to the bag and shake to coat. Place bag in 13x9x2 baking dish with the opening towards the wide side of the dish. Add the water and soup mix to the bag and squeeze the bag to mix with the flour. Add the roast to the bag and turn bag to coat beef with sauce. Arrange the vegetables around the meat. Drizzle the Kitchen Bouquet on top of the meat and sprinkle with parsley. Close the bag with the nylon tie and cut 6 1 inch slits in the top of the bag. Tuck the ends of the bag into the pan. Bake 3 hours or until beef is fork tender.
