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Balsamic Pot Roast

Ingredients

  • 1 Reynolds Oven Bag + tie
  • 2 cups baby carrots
  • 1 large onion roughly chopped
  • 3 cloves garlic minced
  • ¼ cup balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 cup chicken broth
  • black pepper
  • 1 3-4 pound chuck roast

Instructions

  1. Preheat oven to 325F. Prepare Reynolds Oven Bag according to box instructions.
  2. Put carrots, onion, garlic, balsamic vinegar, soy sauce, chicken broth, and black pepper in bag. Squish it all together to mix it up. Add chuck roast. Tie the bag shut.
  3. Holding the bag upright, cut six ½-inch slits in top of bag to allow steam to escape. Place bag on a large, rimmed baking sheet, making sure nothing hangs over the side.
  4. Bake for 2 ½ to 3 hours or until the roast is very tender.
  5. Cut open bag carefully and transfer meat and vegetables to a serving dish.