Recipe by Country Cook in Oklahoma
I love the seasonings that come in a pot roast bag but I was out of them so I came up with this and think it's a ringer for a very moist and tasty pot roast.
Top Review by Audrey M
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.
- 22.18 ml Accent seasoning
- 14.79 ml grated onion, with juice
- 14.79 ml minced garlic
- 22.18 ml paprika
- 29.58 ml minced red bell peppers
- 29.58 ml minced green bell peppers
- 14.79 ml dried parsley
- 2.46 ml dried mustard
- 29.58 ml minced carrots
- 14.79 ml cornstarch
- 236.59 ml water
- 1 large oven cooking bag
- 1 medium arm roast or 1 medium chuck roast
- 1 small onion, sliced into thin rings
- garlic salt
Directions See How It's Made
- Sprinkle salt, pepper and garlic salt to taste on both sides of roast. Place roast in bag. In a small bowl combine first nine ingredients. Mix well.
- Combine cornstarch and water and stir until smooth. Pour over roast and top with sliced onions. Tie bag and turn roast upside down and shake so seasoning covers all while holding sliced onion on top. Return to pan, being sure to move onion back to top of roast.
- Poke about 5 small holes in top of bag and bake at 350 for 2 hours or until top is a bit brown and roast is tender.