- 1 Reynolds® Oven Bag, large size
- 2 tablespoons all-purpose flour
- 3 medium carrots, peeled and sliced
- 1 cup beef broth
- 4 shallots, peeled and sliced
- 1/4 cup soy sauce
- 2 tablespoons grated fresh ginger
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 (3 pound) beef chuck pot roast, trimmed of fat
- 4 cups hot cooked rice
- Chopped green onions and/or sesame seeds (optional)
- Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds(R) Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
- Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
- Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Bake about 2 1/2 hours or until meat and vegetables are tender.
- Cut open top of oven bag carefully. Remember: Always support bag with pan.
- Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
05/10/2018
recipepes.com
Asian-Style Pot Roast, recipe
PT15M
PT1H
5
455 calories
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