HOMESTYLE POT ROAST

1 Reynolds Oven Bag, large size (14" x 20")
1/4 cup flour
3/4 cup water
1 envelope (1 oz) onion soup mix
3 to 3-1/2 pound boneless beef chuck pot roast
6 to 8 small whole red potatoes
1 medium onion, cut in quarters
1 package (16 oz) peeled baby carrots
Chopped parsley (optional)

PREHEAT oven to 325°F.
SHAKE flour in Reynolds Oven Bag; place in 13 x 9 x 2-inch baking pan.
ADD water and soup mix to oven bag. Squeeze oven bag to blend in flour. Add roast to oven bag. Turn oven bag to coat roast with sauce. Place potatoes, onion and carrots in oven bag around roast.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. BAKE until roast is tender, 2-1/2 to 3 hours.
SPRINKLE with parsley before serving, if desired.

Makes 6 to 8 servings.