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Old 02-22-2011, 09:28 PM
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Italian Pot Roast

This recipe was orginally posted in Dec 2010 What's for Dinner thread by happymomof4.

Italian Pot Roast
1 tablespoon all-purpose flour
1 large oven roasting bag
1 boneless beef chuck roast (3 pounds)
1-2/3 cups water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 envelope onion soup mix
1-1/2 teaspoons Italian seasoning
1 garlic clove, minced
1/4 cup cornstarch
1/4 cup cold water



Sprinkle flour into oven bag; shake to coat. Place in a 13-in. x 9-in. baking pan; add roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag.
Cut six 1/2-in. slits in top of bag; close with tie provided. Bake at 325° for 2 to 2-1/2 hours or until meat is tender.
Remove roast to a serving platter and keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.Makes8-10 servings (3 cups gravy).
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