1/4 c. flour
1 large Reynold's oven bag
1 can (14 1/2 oz.) Italian - style tomatoes
1 envelope onion soup mix
1/4 tsp. pepper
3 - 3 1/2 lb. round tip roast

Preheat oven to 325°F. Shake flour in bag and place in a 13 x 9 x 2 baking pan, add tomatoes, soup mix and pepper. Squeeze bag to blend ingredients. Put in roast and turn bag to coat roast. Close bag with tie, cut 6 slits in top and bake 1 1/2 - 2 1/2 hours.