Working Mom to Homemaker

Embracing The Change

No Fuss Pot Roast

th (5)

Yield: 7-9 servings
PREP: 10 minutes
COOK: 2-2 ½ hours
GRILL: 1 ½ hours

TIP: Use oven mitts and a knife to cut bag open. Fold back top for steam to escape.


1 Reynolds Hot Bags foil bag, large size 3 to 3 ½ pound boneless beef chuck roast
2 cups peeled baby carrots
1 large onion, sliced
1 stalk celery cut in 1-inch pieces
1 cup spicy vegetable juice
½ cup water
1 envelope dry onion soup mix
3 tablespoons flour
¼ teaspoon pepper


1. Preheat grill to medium OR oven to 450`F.
2. Place bag in 2-inch deep pan
3. Place roast in bag and arrange vegetables around roast.
4. Combine vegetable juice, water, onion soup mix, flour and pepper
5. Spoon the mixture over vegetables
6. To seal, double fold open end of bag.
7. Leave bag in pan when transporting to and from grill and oven.
8. Grill for 1 ½ hours in covered grill OR bake 2 to 2 ½ hours in oven.


December 1, 2012 - Posted by | Main Dishes

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