Pot Roast With Potatoes Carrots Onion Gravy Recipe

Ingredients

1 Reynolds® Oven Bag, Large Size1/4 cup flour2/3 cup water1 envelope (1 oz.) onion soup mix3 to 3-1/2 pound boneless beef chuck pot roast6 to 8 small whole red potatoes1 medium onion, cut in quarters1 package (16 oz.) peeled baby carrotsChopped parsley (optional)

Preparation

Preheat oven to 325°F.

Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep.

Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast.

Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.