Great-Grandmother's Pot Roast |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is my GG's recipe for the most amazing comfort food around: Pot Roast. It has been updated throughout the years by numerous family members, but one thing remains the same: it is always fabulous! This particular version is done in a roasting bag and yields quite a bit of gravy. Yummy! Ingredients:
2 1/2-3 1/2 lbs boneless round roast |
2 ounces lipton beefy onion soup mix |
1 1/2 cups hot water |
1/2 cup merlot |
1/2 cup barbecue sauce |
1 tablespoon worcestershire sauce |
2 lbs baby red potatoes |
8 -10 peeled boiling onions |
3/4 cup whole baby carrots |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Remove roast from packaging and rinse. Season with salt and pepper to taste, as well as the Worcestershire Sauce.
3. In 6-quart saucepot, brown roast over medium-high heat.
4. Add the onion soup mix, hot water and merlot.
5. Transfer into a large Reynolds Roasting Bag.
6. Once in the bag add the barbeque sauce, potatoes, boiler onions and carrots. Make sure everything is well 'coated' and seal the bag with a nylon twist tie.
7. Place the roasting bag into a shallow roasting pan. Poke 4 or 5 holes into the top of the bag to allow for venting.
8. Bake for approximately 2 hours at 350 degrees. After 2 hours turn off the oven and let the roast sit for about 20 minutes.
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