Italian Pot Roast

By learen

Ingredients

• 1 T all purpose flour
• 1 large oven roasting bag
• 1 boneless beef chuck roast 3 lb
• 1 2/3 c water
• 1 can tomato soup,undiluted
• 1 envelope onion soup mix
• 1 1/2 t Italian seasoning
• 1 clove garlic, minced
• 1/4 c cornstarch
• 1/4 c cold water

Details

Preparation time 20mins
Cooking time 140mins
Adapted from tasteofhome.com

Preparation

Step 1

Sprinkle flour into bag. Shake to coat. Place in a 13x9 baking pan; add roast. In a small bowl, combine water, soup and soup mix, Italian seasoning and garlic; pour into bag.

Cut six 1/2 in slits in top of bag; close with provided tie. Bake at 325 for 2-2 1/2 hours or until meat is tender.

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 min or until thickened. Slice roast and serve with gravy.