All you need: 3-4 lb. lean chuck or rump roast, 4 cups fresh vegetable pieces, 1 cup water.
Makes 6 servings
1. Preheat oven to 350°F. Place roasting bag in a 9×13 inch baking pan.
2. Trim excess fat off of roast and place in roasting bag with vegetables (such as carrots, potatoes, onions).
3. Mix seasoning with water. Pour mixture over the meat.
4. Close bag loosely and secure with nylon fastener about 2 inches from end. Cut 3 small holes in top of bag to allow steam to escape.
5. Bake in lower half of oven for 1-1/2 to 2 hours*.
6. Remove from oven and let stand for 5 minutes. Cut bag open, serve roast and vegetables with gravy. Stir gravy before serving.
*Note: Bag, when expanded, should not touch oven sides, racks, or heating elements. Do not use under broiler or with temperatures above 375°F.
7 servings per container
Serving size 1 tsp (3g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: MALTODEXTRIN, SALT, SPICES INCLUDING PAPRIKA, HYDROLYZED SOY PROTEIN, YEAST EXTRACT, DEHYDRATED CARROT, DEHYDRATED RED AND GREEN BELL PEPPER, CORN STARCH, DEHYDRATED GARLIC, AUTOLYZED YEAST EXTRACT, CARAMEL COLOR, DEXTROSE, MALTODEXTRIN, DISODIUM INOSINATE, DISODIUM GUANYLATE, SILICON DIOXIDE (ANTI-CAKE). ALLERGENS: SOY
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