Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon white flour
  • 3 pound chuck roast
  • 4 Yukon gold potatoes (quartered)
  • 1 pound baby carrots (1 pound bag)
  • 2 celery stalks (cut into thirds with leaves)
  • 1 onion (peeled and cut into large chunks)
  • 3 garlic cloves (whole, peeled)
  • 1 onion soup mix (1/2 packet or whole, if desired)
  • 1 cup beef broth

Instruction

  • Preheat oven to 350 degrees
  • Place the flour in the oven bag, and shake
  • Place chuck roast in bag, place the bag into a 13x9-inch baking pan, and add the potatoes, carrots, celery and onions around the roast
  • Place the garlic cloves on the roast, and sprinkle with dry soup mix
  • Pour the beef broth in the bag, and use the ties to close up the bag
  • Using a sharp knife, cut 6 slits in the top of the bag to allow steam to escape
  • Place roast in oven, and bake for 1 1/2 to 2 hours or until roast and vegetables are tender, and internal temperature of roast is over 160 degrees according to a meat thermometer
  • Optional, remove roast and vegetables from bag, shred or cut roast into large pieces, place into baking dish, with cooking liquids, cover, and bake at 325, adding more broth if needed, until ready to eat