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Outstanding! I love cooking in oven bags because of the ease of clean up. I used all the ingredients listed but combining them I made a few changes. I added all the spices, grated onion, red pepper, and green pepper. I place the roast into the oven bag and then rub the spice mixture on top and sides of roast. I then placed bite size potaotes, carrots, celery and onion rings on side of roast. Next, I combined the cornstarch and water and poured mixture over vegetables only. To cook roast, I placed roast onto a cookie sheet and placed in the oven for the 350 degrees and 2 hours. This was a great way to cook the roast. Tender, juicy and easy clean up.
I made this for our supper a couple of nights ago and was unsure about it because the last time I tried a online recipe, it was a failure. This one was different than all of the others...Sooo good! I added potatoes and carrots after the meat turned a bit brown and 1 tablespoon corn starch mixed in about 3/4 cup water to make a gravy. I didn't add red bell because I didn't have any, but all the same the chuck roast recipe in an oven bag was better than I have ever cooked before! We have always had rice to put our gravy and vegetables on, but not this time because we wanted as much of this gravy as possible on our potatoes and carrots. Another thing is that the meal was just like a picture! Thanks for this delicious recipe, you have turned me into a believer about online recipes!
Oh, my dear...you've hit the nail on the head for this one. Just like the packaged pot roast baggie mix... YUM! Made for French Forum's Herb of the Month-Paprika.
Very good and made for an excellent roast. I followed the recipe as written but I added potatoes to the bag before cooking. The whole meal was wonderful. Made for Spring PAC 2009.
Well, I am certainly NOT buying the bag seasoning again. This was GREAT! I rubbed the seasoning mixture all over the roast and put it in the bag with small PEELED russet potatoes. The roast has the best flavor of any I have ever made. The potatoes were also good, I only needed to put a little salt on them (usually cover them in butter and sour cream). By peeling them, they absorbed more flavor and I didnt' have to painstakingly peel the skin off of really hot potatoes, for my younger children. Double bonus! Great recipe, thanks for posting!!!!