The weather here in Portland Maine sucks. Cold, rainy, and later it will be snowing too. So it's a good pot roast night.
I like to use the McCormick "Pot Roast Bag 'n' Season" method for making pot roast.
Here's all the stuff.
The recipe calls for 4 cups of vegetables. But not on my watch, load that fucker up!
I've got:
6 celery stalks cut into pieces
half a bag of peeled small carrots
One large sweet onion cut into eight piece
Two cans of Small Whole New Potatoes which are really tastey
And of course a 3.3 pound round Pot Roast
The key to all this is the seasoning. You add the dry mix to 1/4 cup of water. I wisk it with a fork to break up the lumps.
Here it all is, in the bag, seasoning added. One trick I like to do is after I poor the seasoning in, I twist the bag closed and shake it a bit to get the liquid all over everything. Then tie it up and it's ready to go into the oven at 350.
Should be 1:30 to 2:00 hours to cook. I've got my trusty instant-read thermometer to check the temp.
I like to use the McCormick "Pot Roast Bag 'n' Season" method for making pot roast.
Here's all the stuff.
The recipe calls for 4 cups of vegetables. But not on my watch, load that fucker up!
I've got:
6 celery stalks cut into pieces
half a bag of peeled small carrots
One large sweet onion cut into eight piece
Two cans of Small Whole New Potatoes which are really tastey
And of course a 3.3 pound round Pot Roast
The key to all this is the seasoning. You add the dry mix to 1/4 cup of water. I wisk it with a fork to break up the lumps.
Here it all is, in the bag, seasoning added. One trick I like to do is after I poor the seasoning in, I twist the bag closed and shake it a bit to get the liquid all over everything. Then tie it up and it's ready to go into the oven at 350.
Should be 1:30 to 2:00 hours to cook. I've got my trusty instant-read thermometer to check the temp.
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