No Fuss Pot Roast

By nlhartman

Ingredients

• 1 Reynolds Hot Bags Foil Bag-large size or a sheet of heavy-duty aluminum foil
• 3 to 3 1/2 pound boneless beef chuck roast
• 2 c. peeled baby carrots
• 1 large onion, sliced
• 1 stalk celery, cut in 1-inch pieces
• 1 c. V-8 juice
• 1/2 c. water
• 1 envelope dry onion or beefy onion soup mix
• 3 T. flour
• 1/4 t. pepper

Preparation

Step 1

Preheat grill to medium or oven to 450 degrees. Place in a pan at least 2" deep. Place roast in bag. Arrange vegetables around roast. Combine vegetable juice, water, onion soup mix. flour and pepper; spoon over vegetables.

To seal: Double fold open end of bag or if using heavy duty sheet of aluminmum foil, fold in 3 sides--seal tightly. The edges of the bag should not hang over the sides of the pan. Leave bag in pan when transporting to and from grill or oven.

To cook: Slide bag onto grill or leave bag in pan and place in oven. Grill 1 1/2 hours in covered grill over indirect heat or bake 2 2 1/2 hours, depending upon size of roast.

USE OVEN MITTS and knife to cut bag open. Fold back top for steam to escape.