Pot Roast

- POSTED ON: Dec 04, 2011

Makes 15 servings


1 beef chuck roast -3 lbs
12 oz baby carrots
1 large onion, cut into chunks
5 stalks celery, cut into chunks
6 potatoes - 4 oz each
2 garlic cloves or equivalent
salt and pepper to taste


Preheat oven to 350 degrees.
Spray coat a large rectangular baking pan with non-stick coating.
Place meat in oven cooking bag.
Put bag with meat in pan, salt and pepper to taste,
spread or spinkle garlic on meat.
On top of meat, place carrots, 
onion chunks, celery chunks, and potato chunks.
Tightly seal oven bag with ovenproof tie.
Bake in 350 degree oven for 2 to 3 hours
until meat is tender.

NOTE: Recipe calls for 1 large oven bag,
Aluminum Foil tightly covering the pan
and sealing it closed (use no airholes)
can be used as an emergency substitute
for the plastic oven bag. 

Makes 15 Servings
One serving is
3 oz meat, 1/2 cup potatoes and 1/2 cup other veggies=
Calories: 351
Carbs 17 grams
Protein 29 grams



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Existing Comments:

On Dec 14, 2011 Karen925 wrote:
I have never cooked a pot roast in this fashion with a bag. I look forward to trying it. Portion controll is pivotal. Weighing and using measuring cups stops the creep upwards in sizes. Hoping my eyes will adjust to correct portions is risky.

On Dec 14, 2011 Dr. Collins wrote:
             Karen, before those bags came out, I used a similar method, only I put it all directly in the pan and sealed it tightly with tinfoil... NO airholes.. The moisture from the veggies help keep it moist. This seems to work best with a chuck roast, and ordinarily I like my meat to just fall apart, so I usually cook it the full 3 hours, instead of only 2 like I did in the video.

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