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Ingredients
- 1 Reynolds Oven Bag
- 1/4 cup flour
- 2/3 cup water
- 1 envelope onion soup mix
- 3 to 3 1/2 pound boneless beef chuck pot roast
- 1 tbsp dried thyme
- 8 whole baby red potatoes OR 3 medium red potatoes, quartered
- 1/2 package peeled baby carrots
- chopped parsley
Preparation
Step 1
Preheat oven to 325F
Shake flour in Reynolds Oven Bag. Place bag in 13x9x2-inch baking pan with opening towards wide side of pan.
Add water and soup mix to oven bag. Squeeze bag to blend in flour. Rub thyme on both sides of beef, if desired. Add beef to bag. Turn bag to coat beef with sauce. Place potatoes, onion and carrots in bag around beef.
Close oven baf with nylon tie. Cut 6 1/2 inch slits in top of bag; tuck ends of bag in pan.
Bake 2 1/2 to 3 hours or until beef is fork tender. Sprinkle with parsley before serving, if desired.