Homemade Italian Pot Roast |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I had so many requests for this recipe that I made up cards to hand out every time I serve it at a get-together. My husband and son think itâs world-class eating! Ingredients:
1 tablespoon king arthur unbleached all-purpose flour |
1 large oven roasting bag |
1 boneless beef chuck roast (3 pounds) |
1-2/3 cups water |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 envelope onion soup mix |
1-1/2 teaspoons italian seasoning |
1 garlic clove, minced |
1/4 cup cornstarch |
1/4 cup cold water |
Directions:
1. Sprinkle flour into oven bag; shake to coat. Place in a 13-in. x 9-in. baking pan; add roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag.
2. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake at 325° for 2 to 2-1/2 hours or until meat is tender.
3. Remove roast to a serving platter and keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 8-10 servings (3 cups gravy).
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