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Liz's Oven Pot Roast
A roast and gravy all in one. And the bag makes clean-up a breeze! Ingredients
- 3-4 pound chuck blade or possibly any cut roast
- 1 (5 ounce.) jar horseradish, not sauce
- 8 carrots
- 4 potatoes
- 4 onions, cut into halves
- 1 (16 ounce.) can Italian style stewed tomatoes
- 1 c. water
- 1 lg. Reynold's cooking bag
- 1 tbsp. flour
Directions
- Shake flour in cooking bag, and place in roasting pan.
- Spread horseradish on both sides of beef (YES! the whole jar!)
- Place in bag, add in salt and pepper and all remaining ingredients Close bag and poke a few holes in the top.
- Bake at 325 degrees for 3 hrs or until meat falls from the bone and is fork tender.
- Serve in a platter with the broth from pan in a gravy boat or pitcher.
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