This delectable main dish for the whole family features roast beef, delicate vegetables, and great Asian flavors.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 Reynolds® Oven Bag, large size
- 2 tablespoons all-purpose flour
- 3 medium carrots, peeled and sliced
- 1 cup beef broth
- 4 shallots, peeled and sliced
- ¼ cup soy sauce
- 2 tablespoons grated fresh ginger
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 (3 pound) beef chuck pot roast, trimmed of fat
- 4 cups hot cooked rice
- 1 tablespoon Chopped green onions and/or sesame seeds
Instructions
- Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
- Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
- Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Bake about 2 1/2 hours or until meat and vegetables are tender.
- Cut open top of oven bag carefully. Remember: Always support bag with pan.
- Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
- Try out this delicious spin on a classic dish and be sure to make it with an oven bag. The bag helps seal in the moisture and flavors so you’ll end up with a juicy, tender and not to mention tasty pot roast! Plus, cleanup will be a breeze because there won’t be a baked-on mess to soak and scrub later.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 7 g |
| Sodium | 618 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. I also added mushrooms. I unexpectedly had company over the night I made it and they loved it too.
I made this recipe exactly as directed and we were very disappointed. It needs more flavor. Very bland.
This was a relatively good recipe. I followed the instructions to the letter. I was expecting something more “Asiany”, I guess. The ginger I had was a bit old which could have affected the flavor of the roast. It was perfectly acceptable though. The broth was excellent. Next time I would add more carrots. Those were fantastic too. This would be the one change I would make. That and fresh ginger!
Since the description in this box asks specifically if I made changes, I will answer the question with yes. I didn’t use an oven bag. I coated everything in a Ziploc and then dumped it into the slow cooker. I cooked everything on low for about 8 hours. For the last hour, I put instant rice in the slow cooker and let it cook and absorb the liquid. Worked great!