Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 2 hours
INGREDIENTS
1 package McCormick® Bag 'n Season® Pot Roast
3 to 4 pounds 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
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.
Tips
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.
NUTRITION INFORMATION
per serving
Calories: 277
Fat: 9 g
Carbohydrates: 10 g
Cholesterol: 111 mg
Sodium: 398 mg
Fiber: 2 g
Protein: 39 g
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