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wishingstars Pot Roast

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  • wishingstars Pot Roast

    wishingstar Posted March 08, 2006 08:29 AM
    Got this from the Reynolds website ...


    1 Reynolds® Pot Lux™ cookware, 13"x9" pan


    Reynolds Wrap® Foil

    2 1/2to 3 pound boneless beef chuck pot roast, fat trimmed

    1/2teaspoon garlic powder

    1/4teaspoon pepper

    2package (16 oz.) peeled baby carrots

    1-2stalks celery, cut in 1-inch pieces

    1medium onion, cut in thin wedges

    1can (14.5 oz.) diced tomatoes with basil, garlic and oregano

    1/4cup flour

    PREHEAT oven to 350° F. Place Pot Luxä pan on a cookie sheet. Center roast in pan.

    COMBINE garlic powder and pepper; sprinkle and rub over roast, turning to coat evenly. Arrange carrots and celery around roast. Layer onion over vegetables and roast. In a small bowl, combine tomatoes and flour; spoon mixture over vegetables. Cover pan tightly with Reynolds Wrap Aluminum Foil.

    BAKE 2 1/4 to 2 1/2 hours with pan on cookie sheet until roast is tender. Use supporting cookie sheet to remove pan from oven; allow pan to cool several minutes before lifting pan by handles. Let roast stand covered 10 minutes. Stir vegetables; spoon juices over roast. Slice roast; serve with vegetables.
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