Ingredients
8
8 servings
- •1 Reynolds® Oven Bag, large size
- •2 tablespoons all-purpose flour
- •3 medium carrots, peeled and sliced
- •1 cup beef broth
- •4 shallots, peeled and sliced
- •0.25 cup soy sauce
- •2 tablespoons grated fresh ginger
- •1 tablespoon honey
- •3 cloves garlic, minced
- •1 (3 pound) beef chuck pot roast, trimmed of fat
- •4 cups hot cooked rice
- •1 tablespoon Chopped green onions and/or sesame seeds
Instructions
- Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
- Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
- Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Bake about 2 1/2 hours or until meat and vegetables are tender.
- Cut open top of oven bag carefully. Remember: Always support bag with pan.
- Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
Nutritional Facts
Per 8 servings
- Calories: 403
- Carbohydrate: 34g
- Fat: 18g
- Fiber: 1g
- Protein: 24g
- Sugar: 4g
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