Homemade Italian Pot Roast

• 1 tablespoon all-purpose flour
• 1 large oven roasting bag
• 1 boneless beef chuck roast (3 pounds)
• 1-2/3 cups water
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 envelope onion soup mix
• 1-1/2 teaspoons Italian seasoning
• 1 garlic clove, minced
• 1/4 cup cornstarch
• 1/4 cup cold water

1. Sprinkle flour into oven bag; shake to coat. Place in a 13-in. x 9-in. baking pan; add roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag.
2. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake at 325u0b0 for 2 to 2-1/2 hours or until meat is tender.
3. Remove roast to a serving platter and keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

flour, chuck roast, water, tomato soup, onion soup, italian seasoning, garlic, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/homemade-italian-pot-roast/ (may not work)