Italian Pot Roast

By á-47

Ingredients

• 1 Tbsp. flour
• 1 large oven roasting bag
• 1 boneless beef chuck roast (3 lb)
• 1 2/3 cups water
• 1 can condensed tomato soup, undiluted
• 1 envelope onion soup mix
• 1 1/2 tea. Italian seasoning
• 1 garlic clove, minced
• 1/4 cup cornstarch
• 1/4 cup cold water

Preparation

Step 1

Sprinkle flour into oven bag; shake to coat. Place in a 9x13 baking dish; add roast.

In a small bowl, combine the water, tomato soup, onion soup mix, Italian seasoning and garlic; pour into bag.

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

Remove roast to a serving platter and keep warm. Transfer cooking juices to as 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 minutes or until thickened.

Slice roast; serve with gravy.