Pot Roast in a Bag
Cooking in a bag is just gimmicky. Or so we thought.
Why This Recipe Works
Since the early 1900s, Americans have been cooking food in bags to ease the pain of cleaning up. Cooking in plastic bags fell out of favor due to health concerns, but these days nylon bags approved by the U.S. Food and Drug Administration promise tender, juicy meat without the risks. The bag creates a tighter seal than a Dutch oven does, yielding discernibly better results. Throwing the meat, potatoes, and carrots into the bag and later emptying the beautifully tender contents into a baking dish couldn’t have been simpler. We boosted flavor by coating a chuck-eye roast in a mixture of onion power, garlic powder, brown sugar, dried thyme, and celery seeds, plus a bit of flour to thicken the braising liquid. To defat the braising liquid, we simply tilted the baking dish and skimmed off 1/4 cup of fat with a wide-bellied spoon.
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