Thank You Mom, Pot Roast

Today I wanna share one of my sure fire, idiot proof recipes. When I first moved out of my mom's house, I had no clue how to cook. My philosophy was sink or swim. Learn how to cook, or starve and be super skinny. A win/win situation. I decided to just learn how to cook, and a recipe I remembered from my mom popped into my head. I remembered it being so simple so I decided to give it a try. After years of tweaking, I finally have my pot roast perfected.

2.25 lb pot roast
12 oz of baby carrots
3 potatoes
2 tbs of minced garlic
1 McCormick bag 'n serve pot roast
2 tbs Worcestershire sauce
1/4 onion
1/4 cup water

Preheat oven to 350.

Dice up your potatoes and let boil. You just want to soften them so let them cook about 7 minutes. Boil carrots in a separate pot. Let those cook until tender. About 15 minutes.

Take your bag, and layer with potatoes and then carrots in a deep glass dish.

Trim fat from pot roast, rub with minced garlic and then add it to the bag. If you want, You can cut little pockets and put slices of garlic in the meat. Remember, you can never have too much garlic.

Cut onion into slices and place on top of pot roast in bag.

Mix water and McCormick seasonings. Pour in bag. Next, pour Worcestershire in bag. Seal with tie, cut 2 vent holes in top of the bag.

Cook for an hour and 15 minutes. Cut and serve. Delish!

I love how tender the bag keeps the pot roast. Server with some dinner rolls. I promise, this will be one you add to your lineup.