Oven bags are possibly the most overlooked kitchen tools of all. Sometimes we remember them when we get a turkey, but usually the bags are stuffed to the rear of the drawers and go unwanted. This week, I was going to cook a hen with stuffing and found myself out of all sizes of oven bags. A quick trip to food Lion corrected that faux pas.
I generally go to my oven bags only with chicken or turkey, but they are also ideal for other meats, like a pork loin or pot roast. Instead of pulling out the crock pot and cooking a pot roast for 6 or 7 hours, an oven bag gets the job done in far less time and with practically zero clean up.
Here is a great oven bag recipe for pot roast.
Shake ¼ C of flour into a medium size (up to 8 pounds) oven bag, If your roast is large and you use lots of vegetables, go to a large turkey-size bag. Add ¾ C water and 1 envelope of onion soup mix to the bag. Shake well to mix, then add a 3-3 ½ pound chuck roast, plus a pkg. of baby carrots, 6 or 8 small whole potatoes and 1 quartered onion. Secure with an enclosed slip tie and cut a half dozen small slits in the top of the bag. Bake in a 325 oven for about 3 and it’s ready when you are – fork tender, bursting with flavor and juices and oven bag delicious.
Oven Bag Pot Roast
1/4 C flour
3/4 C water
1 envelope onion soup mix
3 to 3 1/2-pound boneless beef chuck pot roast
6 to 8 small whole red or white potatoes
1medium onion, cut in quarters
1 package (16 oz.) peeled baby carrots
1 medium size oven bag
