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Harvest Pot Roast

By: HERB-OX® Bouillon

"A succulent pork roast is prepared in minutes! All you have to do is relax while it cooks. Add a loaf of fresh bread, and you have a complete meal."

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Ready In:
2 Hrs 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 large size (14 x 20 -inch) oven cooking bag
1/4 cup all-purpose flour
3 pounds boneless pork roast
1 pound medium size new red potatoes, quartered
1 large onion, cut into thin wedges
1 cup baby carrots, cut in half
2 stalks celery, cut diagonally into 1-inch pieces
1 cup vegetable juice
1 tablespoon HERB-OX® Beef Flavored Bouillon Granules
1 clove garlic, minced
1 bay leaf

Directions

Preheat oven to 350 degrees F. Add flour to oven bag; twist end of bag and shake to coat with flour. Place oven bag into a 9x13-inch baking dish. Add pork and remaining ingredients. Gently squeeze bag to blend ingredients. Close bag and secure with twist tie. Cut six (1/2-inch) slits in the top of the bag. Bake 2-2 1/2 hours or until pork has reached an internal temperature of 160 degrees F and the vegetables are fork tender.