ll sides with the flour. In a pan hot with about 2Tbl
Sprinkle salt, pepper and garlic salt to taste on both sides of roast. Place roast in bag. In a small bowl combine first nine ingredients. Mix well.
Combine cornstarch and water and stir until smooth. Pour over roast and top with sliced onions. Tie bag and turn roast upside down and shake so seasoning covers all while holding sliced onion on top. Return to pan, being sure to move onion back to top of roast.
Poke about 5 small holes in top of bag and bake at 350 for 2 hours or until top is a bit brown and roast is tender.
Shake flour in a cooking bag; place in a 13 x 9 x 2-inch baking dish.
Put tomato sauce, salt, pepper and mushroom soup in. Close bag; shake gently to mix.
Trim fat from roast; place in bag.
Peel and quarter potatoes, carrots and
onions; put in bag. Tie bag with nylon tie.
Make six 1/2-inch slits in top of bag. Bake at 350\u00b0 for 2 3/4 hours.
Place pot roast in a roasting pan, can be frozen, pour in the water. Add bouillon cubes, liquid smoke and onions to the water. Bake at 225\u00b0f. 110\u00b0c. gas mark 1/4 for 4-6 hours. Remove from oven, add potatoes, return to the oven and bake for a further 2 hours. Roast should be tender and fall apart. Baste periodically during cooking time. Shread the beef on a platter to serve.
Toast sesame seeds in a small skillet over low heat,
reviously the 3 pounds of pot roast with the pepper, lemon juice
to two nights before cooking, season turkey inside and
>roast pan by sprinkling some pepper, garlic and salt in
Preheat oven to 325\u00b0F.
Shake flour in oven bag; place in 13x9x2-inch baking pan.
Add gravy mix and water to oven bag.
Squeeze oven bag to blend in flour.
Add onion and mushrooms to oven bag. Turn oven bag to coat ingredients with gravy.
Rub roast with thyme, salt and pepper; place roast in oven bag.
Close oven bag with nylon tie; cut six 1/2-inch slits in top of bag.
Bake until roast is tender, 2 to 2 1/2 hours.
Let roast rest for 5 minutes in the cooking bag prior to slicing.
Sprinkle 1 tablespoon seasoning mix on each side of roast. Rub in gently.
Place roast in plastic roasting bag.
Place in 2-quart utility dish.
Add onion and water to roast in bag.
Close bag loosely, securing with string on 1/2-inch strip cut from open end of bag.
Cook on cook level 3 for 1 1/2 to 3 1/2 hours (about 40 minutes per pound) or until roast is tender.
Turn roast over 2 to 3 times during cooking time.
Let stand in bag for 10 to 15 minutes before serving.
Yield: 1 (2 to 5 pound) roast.
Line baking pan with heavy-duty aluminum foil or use a cooking bag.
Place roast in pan, in center of foil or bag.
Sprinkle all sides with onion soup mix.
Spoon cream of mushroom soup on top; seal in meat.
Bake at 350\u00b0 for about 3 hours.
Remove meat to platter.
Skim off excess fat from meat juices.
Serves juices with meat or thicken to make a gravy.
rface of roast.
Place roast in a large zip-lock plastic bag.
Combine
OWDER. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24
Rub roast with flour on both sides and brown well on all sides. Place in roaster.
Sprinkle with next 5 ingredients.
Pat bread crumbs on roast.
Tie in a cloth bag, celery, cloves, bay leaf and parsley.
Place bag on roast.
Arrange olives, carrots and mushrooms around roast.
Pour in wine.
Roast for 5 hours in 250\u00b0 oven.
Makes 8 servings.
Trim fat from roast.
Spray a dutch oven with cooking spray and preheat
POT ROAST: Use a metal skewer to poke the
d cut in half. Cut slits all around the roast and stuff
Moisten both sides of the roast with water and sprinkle generously with Microshake.
Pierce meat with fork at 1/2-inch intervals.
Place meat in a cooking bag.
Microwave 5 minutes on 100% power.
Microwave 30 minutes on 50% power.
Turn meat over and arrange vegetables around meat.
Microwave 45 minutes on 30% power or until meat and vegetables are fork-tender.
Allow meat and vegetables to stand, covered 5 to 10 minutes.
Serves 5 to 6.
Mix all ingredients and pour over roast.
Cover the roast or bake in a cooking bag at 350\u00b0 for 2 1/2 to 3 hours.
Serves 5 people.
Can be served with noodles or mashed potatoes and carrots or any vegetable.
at in a heavy bottom frying pan.
Sear and brown roast