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Categories:
flour water salt chuck roast potatoes onions tomato sauce instant beef bouillon pepper mushrooms carrots
Viewed: 23 - Published at: 8 years agoIngredients
- 1/3 c. flour
- 1/4 c. water
- 1 tsp. salt
- 3 to 4 lb. chuck roast
- 2 potatoes
- 2 onions
- 8 oz. tomato sauce
- 1 tsp. instant beef bouillon
- 1/2 tsp. pepper
- 1/2 lb. mushrooms
- 3 carrots
Method
- Preheat oven to 325°.
- Place large cooking bag in 9 x 13-inch pan.
- Shake flour in bag; add tomato sauce, water, bouillon, salt and pepper in bag and mix.
- Add roast and mushrooms.
- Peel and quarter vegetables; add to bag.
- Turn gently over and over.
- Close and tie bag; make 6 slits in bag.
- Cook 2 to 2 1/2 hours.
