Pot Roast Bag’n Bake

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Savor the flavor of this unique and utterly delicious Pot Roast Bag’n Bake.

Preparation Instructions:

Pot Roast Bag’n & Bake
All you need: 3-4 lb. lean chuck or rump roast, 4 cups fresh vegetable pieces, 1 cup water.

Makes 6 servings

Easy Directions

  1. Preheat oven to 350° F. Place roasting bag in a 9×13 inch baking pan. Trim excess fat off of roast and place in roasting bag with vegetables (such as carrots potatoes onions).
  2. Mix seasoning with water. Pour mixture over the meat. 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.
  3. Bake in lower half of oven for 1 1/2 -2 hours*. 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.

INGREDIENTS

MALTODEXTRIN , SALT, SPICES INCLUD ING PAPRIKA HYDROLYZED PROTEIN, YEAST EXTRACT, DEHYDRAT ED CARROTDEHYDRATED 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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