Name: Asian-Style Pot Roast
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Reynolds® Oven Bag, large size - 1; All-purpose flour - 2 tablespoons; Medium carrots, peeled and sliced - 3; Beef broth - 1 cup; Shallots, peeled and sliced - 4; Soy sauce - ¼ cup; Grated fresh ginger - 2 tablespoons; Honey - 1 tablespoon; Garlic, minced - 3 cloves; Beef chuck pot roast, trimmed of fat - 1 (3 pound); Hot cooked rice - 4 cups; Chopped green onions and/or sesame seeds - 1 tablespoon

Ingredients for - Asian-Style Pot Roast

1. Reynolds® Oven Bag, large size 1

2. All-purpose flour 2 tablespoons

3. Medium carrots, peeled and sliced 3

4. Beef broth 1 cup

5. Shallots, peeled and sliced 4

6. Soy sauce ¼ cup

7. Grated fresh ginger 2 tablespoons

8. Honey 1 tablespoon

9. Garlic, minced 3 cloves

10. Beef chuck pot roast, trimmed of fat 1 (3 pound)

11. Hot cooked rice 4 cups

12. Chopped green onions and/or sesame seeds 1 tablespoon

How to cook deliciously - Asian-Style Pot Roast

1 . Stage

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.

2 . Stage

Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Bake about 2 1/2 hours or until meat and vegetables are tender.

6 . Stage

Cut open top of oven bag carefully. Remember: Always support bag with pan.

7 . Stage

Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.