 | | Directions | 1. Preheat oven to 350°F. Arrange opened Cooking Bag in 13x9-inch baking pan or dish. Place roast and vegetables into bag.
2. Stir Seasoning Mix and water until well blended. Pour over roast. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.
3. Bake in lower half of oven 2 hours. Remove from oven. Let stand 5 minutes. Cut open bag. Serve roast and vegetables with pan juices. If desired, thicken juices for gravy or serve with prepared McCormick® Brown Gravy.IMPORTANT: Allow 8 inches for bag to expand while cooking. Cooking bag should not touch oven walls or racks.
For Smaller Roasts: Bake smaller roasts (2 to 2 1/2 pounds) for 1 to 1 1/2 hours. |
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Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 8
|  | | Ingredients | | - | | 1 package McCormick® Bag 'n Season® Pot Roast |
| - | | pound chuck, bottom round or rump roast, trimmed |
| - | | 4 cups cut-up fresh vegetables, such as potatoes, carrots and onions (about 1-inch pieces) |
| - | | 1/4 cup water |
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| | Nutrition (per serving) | Calories: 277 Calories
Fat: 9 Grams
Protein: 39 Grams
Cholesterol: 111 Milligrams
Carbohydrates: 10 Grams
Sodium: 398 Milligrams
Fiber: 2 Grams
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