Great-Grandmother's Pot Roast
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1133.98-1587.57 g boneless round roast
- 56.69 g Lipton beefy onion soup mix
- 354.88 ml hot water
- 118.29 ml merlot
- 118.29 ml barbecue sauce
- 14.79 ml Worcestershire sauce
- 907.18 g baby red potatoes
- 8-10 peeled boiling onions
- 177.44 ml whole baby carrots
- salt and pepper
directions
- Preheat oven to 350 degrees.
- Remove roast from packaging and rinse. Season with salt and pepper to taste, as well as the Worcestershire Sauce.
- In 6-quart saucepot, brown roast over medium-high heat.
- Add the onion soup mix, hot water and merlot.
- Transfer into a large Reynolds Roasting Bag.
- Once in the bag add the barbeque sauce, potatoes, boiler onions and carrots. Make sure everything is well 'coated' and seal the bag with a nylon twist tie.
- Place the roasting bag into a shallow roasting pan. Poke 4 or 5 holes into the top of the bag to allow for venting.
- Bake for approximately 2 hours at 350 degrees. After 2 hours turn off the oven and let the roast sit for about 20 minutes.
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RECIPE SUBMITTED BY
I currently live in Phoenix where I work for a company that makes semiconductors. I am also a certified clinical laboratory phlebotomist. Recently moved out here from Boston, though I was born and raised in Northern Nevada. I live with my soon-to-be husband, Christopher, and our two kiddos, Katie and Ben.
I really love to cook! It is funny when I look back at how far I have come. I attended boarding school from grades 9 to 12 and then went on to college where I lived in dorms until age 23. I guess you could say I had very little kitchen experience... So when my fiance propsed marriage I knew it was time to learn. Cooking is now my favorite hobby and I cannot wait to learn more!!