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INGREDIENTS
| 1 jar |
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250 mL |
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red currant jelly |
| 1 |
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1 |
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green onion, minced |
| 1/4 cup |
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50 mL |
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soy sauce |
| 1 tsp |
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5 mL |
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ground ginger |
| 3 lbs |
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1.5 kg |
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beef blade or cross rib pot roast OR round or sirloin tip oven roast, trimmed of external fat |
PREPARATION TIME: 10 minutes
COOKING TIME: 1 - 1 1/2 hours
DIRECTIONS
Preheat oven to 350°F (180°C). Follow instructions on package of regular oven bags. Combine first 4 ingredients. Place roast in bag and pour jelly mixture over meat. Insert meat thermometer through bag into centre of roast.
Cook roast in oven bag placed in roaster for approx. 18-21 min/lb (36-42 min/kg) for medium rare (remove from oven when 140°F/60°C on meat thermometer), 21-23 min/lb (42-46 min/kg) for medium (remove from oven when 155°F/70°C on meat thermometer) and 23-28 min/lb (46-56 min/kg) for well done (remove from oven when 165°F/75°C on meat thermometer).
Slit bag open and remove roast. Slice thinly across the grain and serve drizzled with juices from roast. If desired, juices may be thickened with mixture of 2 tbsp (30 mL) each of cornstarch and cold water.
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NUMBER OF SERVINGS: 8 - 10 SERVINGS
NUTRITION INFORMATION PER SERVING
| 296 Calories |
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8.6 g Fat |
| 24 g Protein |
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31 g Carbohydrates |
TIP
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If you don’t have an “oven bag”, brown roast on all sides in a large lightly oiled pot. Add remaining ingredients and cook covered for at least 3 hours on stove top or in a 325°F (160°C) oven.
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