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Mushroom Gravy Pot Roast

Posted by on Sep. 23, 2012 at 2:18 PM
  • 0 Replies

Mushroom Gravy Pot Roast from the Reynolds site!

1

Reynolds® Oven Bag, Large Size

1/4

cup flour

1

package (3/4 to 1 oz.) brown gravy mix

1/2

cup water

1

medium onion, sliced

2

jars (4 1/2 oz.) sliced mushrooms, drained

3

to 5 pound boneless beef chuck roast, fat trimmed

1/2

teaspoon EACH dried thyme leaves and salt

1/4

teaspoon pepper

PREHEAT oven to 325°F.

SHAKE flour in Reynolds 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.

BAKE until roast is tender, 2 to 2 1/2 hours.

Nutrition per 3 oz. cooked serving:/span

Number of Servings: 7-12

Nutrition Information:
(Per Serving)

calories   200
grams fat   7
% calories from fat   30
milligrams cholesterol   80
milligrams sodium   340
grams carbohydrates   6
grams fiber   1
grams protein   28
grams sugar   1
by on Sep. 23, 2012 at 2:18 PM
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