1/3 c. flour
1 (8 oz.) tomato sauce
1/4 c. red wine
1/4 c. water
1 tsp. instant beef bouillon
1 tsp. salt
1/2 tsp. pepper
3 to 4 lbs. chuck pot roast
1/2 lb. fresh mushrooms, sliced
2 potatoes
3 carrots
2 onions

Preheat oven to 325 degrees. Place a large (14 x 20 inch) Reynolds Oven Cooking bag in 13 x 9 x 2 inch baking dish. Shake flour in bag, add tomato sauce, wine, water, instant bouillon, salt and pepper; shake bag to mix; add roast and mushrooms. Peel and quarter vegetables. Add to bag and turn gently several times to coat. Close and tie bag; put 6 1/2 inch slits in top of bag and cook 2 to 2 1/2 hours or until tender. To serve, spoon gravy from bag over pot roast and vegetables.