Versatile Roast

• 2 to 4 lb. roasting meat (chuck, sirloin or wild deer or bear)
• 1/4 c. self-rising flour
• 1 tsp. garlic powder
• 1 envelope Lipton original onion recipe soup mix
• black pepper and salt to taste
• 3 c. water
• vegetables, if desired

1. Preheat oven to 375u0b0.
2. Combine flour, onion soup mix, garlic, pepper and salt by shaking well in Reynold's brown-in-bag (be careful of steam in hot bag), coating inside as well.
3. Lay bag out in 13 x 9 x 2-inch baking dish or roasting pan and distribute flour mix over bottom inside the bag.
4. Put prepared (cleaned and trimmed) meat in bag, turning to coat with flour mix.
5. Hold bag opening up from pan and add water (small roasts will need less water).
6. Tie and slit top.
7. Cook 2 to 3 hours, depending on meat tenderness.
8. Slice and stir up gravy before serving.

roasting meat, flour, garlic powder, recipe soup, black pepper, water, vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617849 (may not work)