2 lbs. eye round roast, trimmed of all visible fat
3 med. carrots, peeled and cut into 2 inch pieces
1 med. onion, cut in lg. chunks
1/2 lb. sm. new potatoes, cut into eights
2 celery stalks, cut into 4 inch pieces and halved lengthwise
1/2 tsp. ground pepper
3 cloves garlic, minced
1 tsp. low sodium soy sauce
2 tbsp. red wine vinegar
1/2 c. beef stock
1 tbsp. cornstarch
1/4 c. cold water
1/4 c. chopped parsley
salt and pepper, to taste

Preheat oven to 325°F.

Place the trimmed eye roast in a plastic oven roasting bag. Add all the vegetables, seasonings, beef stock and wine vinegar.

Tie the bag, and place on a baking pan. Poke a few holes in the top of the bag to allow steam to escape, and roast for 1 hour.

Remove the pan from the oven and allow to cool for 10-15 minutes. Empty the contents of the bag into the pan and remove vegetables using a slotted spoon.

Skim the fat from the remaining drippings and spoon some of the drippings over the meat to keep it moist. Heat the rest in a small saucepan.

Combine the cornstarch and cold water, mixing until smooth. Pour slowly into the hot drippings and stir as the gravy thickens.

Serve.