Monday, February 4, 2019

Reynolds Brow-in-Bag Pot Roast

I used to do this all the time way back when I didn’t know how to cook. I just threw a bunch of vegetables in this roasting bag with meat and some liquid and after a couple hours I had dinner. Did you know that you could do this in the microwave? I guess you need a microwave thermometer. (Didn’t know there was such a thing). Big difference in cooking time. Oven 2-2 1/2 hours vs Microwave 35 minutes Serves 6-8


1 tablespoon flour
1 10 1/2 oz can of condensed beef broth
3-4 lbs rump roast
Salt and pepper, to taste
2 medium onions, quartered
5-6 carrots, peeled and cut in half
2 bay leaves, crumbled

Oven Directions:

Shake flour in a regular size 10”x16” brown-in-bag and place in a 12x8x2 baking dish. Pour in beef broth and turn bag gently until flour is well mixed. Trim excess fat from roast and season with salt and pepper. Place roast, onions, carrots and bay leaves in bag. Close bag with nylon tie. Make 6 half inch slits in the top. Bake 2 - 2 1/2 hours or until the meat thermometer reaches 160F. To make gravy spoon the drippings from the bag into a saucepan. Add 1/2 teaspoon of cornstarch to thicken. Season as desired.

Microwave Directions:

Follow the directions above except make 6 half-inch slits around the closure. Microwave 15 minutes. Turn roast over using pot holders to grasp bag by closure. Lift it up gently and bring closure to opposite side of baking dish. Microwave another 15 minutes, or until internal temperature reaches 140F-150F using a microwave thermometer.  Let stand 10 minutes or until internal temperature reaches 160F.  Yum Yum!

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