Bag n Season Pot Roast - Recipe

Savor the homemade taste of tender pot roast and vegetables. The roasting bag makes the clean up quick and easy.

view recipe online: https://www.recipetips.com/recipe-cards/t--6936/homemade-chili.asp

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.

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

Nutrition (per serving)

Calories: 277 Calories
Fat: 9 Grams
Protein: 39 Grams
Cholesterol: 111 Milligrams
Carbohydrates: 10 Grams
Sodium: 398 Milligrams
Fiber: 2 Grams