Perfect Pot Roast

• 1/2 c. flour
• 1/2 tsp. salt
• 3 carrots
• 2 onions
• 1 (8 oz.) can tomato sauce
• 1/2 c. water
• 1/4 tsp. pepper
• 1 tsp. instant beef bouillon
• 3 to 5 lb. beef chuck roast
• 2 potatoes
• 1 can mushrooms

1. Shake flour in large size (14 x 20-inch) oven cooking bag. Place in a 13 x 9 x 2-inch baking dish.
2. Roll down top of bag.
3. Add tomato sauce, water, instant bouillon, salt, pepper and mushroom soup.
4. Unroll and squeeze bag gently to blend.
5. Trim fat from roast.
6. Place roast in bag.
7. Peel and quarter potatoes, carrots and onions and add to bag.
8. Turn bag gently to coat ingredients with sauce.
9. Close bag with nylon tie.
10. Make 6 (1/2-inch) slits in top of bag.
11. Bake at 350u0b0 for 2 1/4 to 2 3/4 hours or until done.

flour, salt, carrots, onions, tomato sauce, water, pepper, instant beef bouillon, beef chuck roast, potatoes, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766816 (may not work)