Pot Roast
Prep
10m
Cook
2h 30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1 Tablespoon flour |
| 1 10.5 ounce can beef broth |
| 6 pound rolled rump roast |
| 1 dash salt (to taste) |
| 1 dash pepper |
| 2 medium onion |
| 2 bay leaves |
Pot Roast Directions
- Conventional oven: preheat oven to 325°. Sheik flower in a large size 14" by 20" oven cooking bag and place in a 2 x 8 x 2 inch baking dish.
- Pour in beef broth and turn bag gently until flour is well mixed. Trim excess fat from roast. Season with salt and pepper. Place roast, onions and bay leaves in bag.
- Close bag with nylon tide. Makes six half inch slits in top. Bake 2 1/2 to 3 hours or until meat thermometer reads 160°. To make gravy spent at beings into saucepan, thickened and season as desired.
- Makes 10 to 14 servings
- Microwave oven: follow above directions. Mcro-cook 15 minutes. Turn roastusing pot holder or mittens to grasp bag closure. Lift it up gently and bring closure to opposite side of baking dish. Microcook 20-25 minutes, turning dish once or until microwave to monitor reads 140 degrees to 150 degrees. Let stand 10 minutes or until microwave Thermometer reads 160 degrees.
- *Insert microwave thermometer center of end of roast in which closure is made
Notes
