Pot Roast and Pumpkin Pie

I am not a huge fan of pot roast, but this actually came out really good and juicy. I am actually not a huge meat person, but my husband is. I actually took the picture after dinner in my husbands lunch container since I forgot to take a picture beforehand.

Pot Roast

INGREDIENTS
4 pounds boneless chuck roast
2 cups water
1 (1 ounce) package dry onion
1 tablespoon Worcestershire sauce

3 potatoes, peeled and chopped
2 stalks celery, chopped
2 carrots, chopped ( baby carrots was actually used nstead)

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
3. Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

Pumpkin Pie

INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS
1. Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

(recipes from allrecipes.com and pictures from my kitchen)