When it comes to cooking on a school night, meals that don’t require a lot of prep work rule. I don’t have time to hang out in the kitchen, I have to help with homework. (I thought my homework days were long behind me after college, I never thought about the homework I would have to help with!) So a meal that includes meat and veggies with no clean up (that the whole family will eat) is right up my alley. This Easy (No Mess) Pot Roast is sponsored by Reynolds.
Dump all of the ingredients in a bag, cook for two hours, sever and toss the bag. How’s that for easy?!
Pot Roast Recipe
- 3-4 lbs chuck roast
- 1 bag mini Honey Gold Potatoes
- 1 bag mini carrots
- 1 packet powdered onion soup
- 1 can cream of mushroom soup
- 2 tablespoons flour
- 1 Reynolds Oven Bag
- 1 bag frozen peas (optional)
Preheat the oven to 350. Put the flour in your oven bag and shake it all over the bag (this helps prevent the bag from bursting – so it is very important).
Pour one-third of the cream of mushroom soup in the bag. Place the chuck roast, carrots and potatoes (halved) in the bag. Mix the powdered onion soup with the rest of the cream of mushroom, pour mixture over the top of everything.
Place the oven bag in a oven-safe dish that is at least two inches high, and cut 6 small slits in the top of the oven bag for venting.
Tie off your oven bag with the included tie and bake for 2 hours at 350.
I have to mention that I normally make this with peas (my family’s favorite vegetable). I thought I had some on hand, but apparently not. So this is the pea-free version. But adding frozen peas or even frozen green beans to the oven bag is a great way to get in another green veggie with no additional work. (As long as you remember to buy them!)
The oven bag makes the carrots and potatoes just the right texture of soft without being mushy.
And there you have it, an entire pot roast meal in a bag with no cleanup work.