Great-Grandmother's Pot Roast

• 2 12-3 12 lbs boneless round roast
• 2 ounces Lipton beefy onion soup mix
• 1 12 cups hot water
• 12 cup merlot
• 12 cup barbecue sauce
• 1 tablespoon Worcestershire sauce
• 2 lbs baby red potatoes
• 8 -10 peeled boiling onions
• 34 cup whole baby carrots
• salt and pepper

1. Preheat oven to 350 degrees.
2. Remove roast from packaging and rinse.
3. Season with salt and pepper to taste, as well as the Worcestershire Sauce.
4. In 6-quart saucepot, brown roast over medium-high heat.
5. Add the onion soup mix, hot water and merlot.
6. Transfer into a large Reynolds Roasting Bag.
7. Once in the bag add the barbeque sauce, potatoes, boiler onions and carrots.
8. Make sure everything is well 'coated' and seal the bag with a nylon twist tie.
9. Place the roasting bag into a shallow roasting pan.
10. Poke 4 or 5 holes into the top of the bag to allow for venting.
11. Bake for approximately 2 hours at 350 degrees.
12. After 2 hours turn off the oven and let the roast sit for about 20 minutes.

roast, beefy onion soup, water, merlot, barbecue sauce, worcestershire sauce, baby red potatoes, boiling onions, baby carrots, salt

Taken from www.food.com/recipe/great-grandmothers-pot-roast-296359 (may not work)