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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 321.4
  • Total Fat: 17.2 g
  • Cholesterol: 52.9 mg
  • Sodium: 317.9 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 26.6 g

View full nutritional breakdown of Homestyle Pot Roast calories by ingredient
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Homestyle Pot Roast

Submitted by: KAHMOM

Introduction

This is a "go to" recipe for me whether it's for just the family or Sunday dinner for guests. Everything comes out very tender! (And easy to make with the Reynolds Oven Bag, which this recipe is based from.) The longest part of the prep is cutting potatoes-the rest is easy! This is a "go to" recipe for me whether it's for just the family or Sunday dinner for guests. Everything comes out very tender! (And easy to make with the Reynolds Oven Bag, which this recipe is based from.) The longest part of the prep is cutting potatoes-the rest is easy!
Number of Servings: 18

Ingredients

    1 Reynolds Oven Bag, LARGE SIZE (14"x20")
    Pot Roast (cut of your choice, up to 3.5 lbs)
    1/4 cup flour
    3/4 cup water
    1 envelope Wyler's Mrs. Grass Onion soup mix
    4 medium potatoes, cut in quarters (or to your preferred size)
    16 oz. (1 package) peeled baby carrots


Directions

PREHEAT oven to 325 degrees F.
SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
ADD water and soup mix to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce. Place potatoes and carrots in bag around beef.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.
BAKE 2 1/2 to 3 hours or until beef is tender.
The recipe says it makes 7 to 9 servings. I used a 3.28 lb chuck roast, and could get 18-3 oz servings of meat (plus yummy carrots and potatoes too!).


Number of Servings: 18

Recipe submitted by SparkPeople user KAHMOM.






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