| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Meats, Main dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Reynolds oven bag |
| 1/4 |
c |
Flour |
| 14 1/2 |
oz |
Can Italian-style stewed tomatoes; undrained |
| 1 |
|
Envelope onion recipe soup mix |
| 1/4 |
ts |
Pepper |
| 3 |
lb |
Boneless beef rump or round tip roast (to 3.5 lb.) |
| 4 |
md |
Potatoes; quartered |
| 4 |
md |
Carrots; cut in 2" pieces |
INSTRUCTIONS
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 half-inch slits in top.
Bake until roast is tender, 1 1/2 to 2 1/4 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
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