NO FUSS POT ROAST

1 Reynolds Hot Bags Foil Bag, large size
3 to 31/2 pound boneless beef chuck roast
2 cups peeled baby carrots
1 large onion, sliced
1 stalk celery, cut into i-inch pieces
1 cup spicy vegetable juice
1/2 cup water
1 envelope onion soup mix
3 tablespoons flour
1/4 teaspoon black pepper

1 PREHEAT grill to medium or oven to 450T. Place
foil bag in a roasting pan at least 2 inches deep.
2 OPEN foil bag. Place roast in foil bag. Arrange carrots, onion, and celery around roast. Combine vegetable juice, water, onion soup mix, flour and pepper; spoon over vegetables.
3 TO SEAL, double fold open end of foil bag.
4 TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. The edge of the foil bag should not hang over the sides of the pan. GRILL 11/2 hours in covered grill OR BAKE 2 to 21/2 hours in supporting pan in oven.
5 USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

Makes 5 to 6 servings.