Pot Roast

Pot Roast is a fantastic meal that doesn't have to take all day to cook, I use the Reynolds cooking bag so it only take 2 1/2 - 3 hours!

1 tablespoon flour

Reynolds cooking bag

cookie sheet or baking dish

Lipton onion soup mix (1 package)

1/4 cup flour

2 pound rump roast

1 cup baby carrots

4 baking potatoes, peeled and cubed into 1 inch pieces

4 ribs of celery, cut into 1 inch pieces

1 medium to large white onion, cut into chunks

Preheat your oven to 325 degrees

Put 1 tablespoon of flour into the cooking back and hold the end and shake it all around. Then add the other 1/4 cup of flour and onion soup mix and shake that all around.

Put the rump roast, celery, carrots, potatoes and onions inside the cooking bag and hold the end of the bag and make sure that the veggies and meat are covered with the flour and onion soup mix.

Use the tie that comes with the bag to close up the end (if you don't have the tie just make a knot). Then place the bag on a cookie sheet or baking dish. Make 3 or 4 cuts in the top of the bag about 1/2 inch long, to let the steam come out.

Cook for 2 1/2 to 3 hours or until the meat thermometer reads 155 to 160.

Once done, cut to the thickness of your liking and serve with veggies!

Enjoy!!!!!