Directions:
- PREHEAT oven to 325°F
- SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
- ADD water and soup mix to oven bag. Squeeze oven bag to blend in flour. Add roast to oven bag. Turn oven bag to coat roast with sauce. Place potatoes, onion and carrots in oven bag around roast.
- CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.
- BAKE 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.99 Kcal (2169 kJ) | ||
| Calories from fat | 207.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.07g | 35% | |
|---|---|---|---|
| Cholesterol | 123.44mg | 41% | |
| Sodium | 573.54mg | 24% | |
| Potassium | 1482.33mg | 32% | |
| Total Carbs | 38.3g | 13% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 39.74g | 79% | |
| Vitamin C | 17.9mg | 30% | |
| Iron | 5.9mg | 33% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 123.02 Kcal (515 kJ) | ||
| Calories from fat | 49.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 35% | |
|---|---|---|---|
| Cholesterol | 29.32mg | 41% | |
| Sodium | 136.21mg | 24% | |
| Potassium | 352.05mg | 32% | |
| Total Carbs | 9.1g | 13% | |
| Sugars | 0.66g | 11% | |
| Dietary Fiber | 1.16g | 19% | |
| Protein | 9.44g | 79% | |
| Vitamin C | 4.3mg | 30% | |
| Iron | 1.4mg | 33% | |
| Calcium | 17.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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