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Savor the homemade taste of tender pot roast and vegetables. The roasting bag makes the clean up quick and easy.
1 package McCormick® Bag 'n Season® Pot Roast
3 pounds chuck, bottom round or rump roast, trimmed
1/4 cup water
2 cups cut-up fresh potatoes, (about 1-inch pieces)
1 cup cut-up fresh carrots, (about 1-inch pieces)
1 cup cut-up fresh onions, (about 1-inch pieces)
Preheat oven to 350°F. Arrange opened Cooking Bag in 13x9-inch baking pan or dish. Place roast and vegetables into bag.
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.
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.
(Amount per serving)
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