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Ingredientes
- 1/3 c. flour
- 1 env. onion soup mix
- 1/8 teaspoon pepper
- 1 1/3 c. water
- 1/3 c. catsup
- 1/2 teaspoon taco seasoning pwdr
- 3-5 pound beef chuck pot roast
- 6 sm. potatoes
- 4 med. carrots
- 1 green pepper, sliced
- 1 sm. onion, quartered
- 1 bouillon cube
Direcciones
- Preheat oven to 325 degrees. Shake flour in large size cooking bag. Place in 13 x 9 x 2 inch baking pan. Roll down top of bag. Add in soup mix, pepper, water, catsup, taco pwdr and bouillon cube. Squeeze bag gently to blend ingredients. Trim fat form roast; place in bag. Place vegetables in bag around roast. Turn bag gently to coat roast and vegetables with sauce. Unroll and close bag with nylon tie. Makes 6 half inch slots in bag. Cook 2 to 2 3/4 hrs or possibly till tender. Makes 6-10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 12 servings | |
| Calories 426 | |
| Calories from Fat 198 | 46% |
| Total Fat 21.97g | 27% |
| Saturated Fat 8.63g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 451mg | 19% |
| Potassium 672mg | 19% |
| Total Carbs 20.03g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.44g | 2% |
| Protein 35.33g | 57% |
