Directions:
- NOTE: This recipe is adjustable to all sizes of roasts.
- Preheat oven to 350°F.
- Shake flour in bag and place it in 9X13 inch baking pan.
- Roll top of bag down and add tomato sauce, water, instant bullion powder, salt and pepper taste.
- Squeeze bag to mix up, being careful not to put hole in it. Place roast in bag and add quartered carrots, onions, celery, potatoes and peppers.
- Turn bag gently to coat roast and vegetables with sauce.
- Close bag with tie and place about 6 (1/2 ) slits in top of bag If you have an electronic thermometer set it for 140°F and insert through one of the slits into roast.
- Bake 1 3/4 hours to 2 1/4 hours or until thermometer signals ready; remove and let rest about 20 minutes before removing to plate; Snip off strings.
- Serve with juices spooned over vegetables and roast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.53 Kcal (2330 kJ) | ||
| Calories from fat | 151.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.88g | 26% | |
|---|---|---|---|
| Cholesterol | 188.73mg | 63% | |
| Sodium | 516.44mg | 22% | |
| Potassium | 1045.63mg | 22% | |
| Total Carbs | 34.28g | 11% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 5.64g | 23% | |
| Protein | 66.06g | 132% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1.6mg | 9% | |
| Calcium | 75.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 144.25 Kcal (604 kJ) | ||
| Calories from fat | 39.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 26% | |
|---|---|---|---|
| Cholesterol | 48.92mg | 63% | |
| Sodium | 133.86mg | 22% | |
| Potassium | 271.02mg | 22% | |
| Total Carbs | 8.89g | 11% | |
| Sugars | 1.8g | 28% | |
| Dietary Fiber | 1.46g | 23% | |
| Protein | 17.12g | 132% | |
| Vitamin C | 3.9mg | 25% | |
| Vitamin A | 0.3mg | 41% | |
| Iron | 0.4mg | 9% | |
| Calcium | 19.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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