Pot Roast

• 1 chuck roast
• 1 bell pepper, chop
• 3 onions, quarter
• 5 or 6 potatoes, quarter
• 3 stalks celery, chop
• 2 c. baby carrots
• 1 (7 oz.) can chopped mushrooms
• 2 cans beef broth
• 2 tsp. Worcestershire sauce
• 2 tsp. soy sauce
• garlic powder
• onion powder
• lemon pepper
• seasoned salt
• cornstarch

1. Place roast inside turkey size baking bag.
2. Sprinkle all seasonings over roast.
3. Pour one can beef broth over roast.
4. Fasten baking bag.
5. Cut holes in bag to release steam.
6. Place roast in 350u0b0 oven for 1 hour.
7. Remove roast.
8. Add vegetables.
9. Pour second can of beef broth over roast and vegetables.
10. Return to oven and cook 2 more hours.
11. When done, mix cornstarch to make gravy in juices.

chuck roast, bell pepper, onions, potatoes, stalks celery, baby carrots, mushrooms, beef broth, worcestershire sauce, soy sauce, garlic, onion, lemon pepper, salt, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69968 (may not work)