3 lbs. chuck roast
Meat tenderizer
1 env. onion soup mix
1 c. water
4 carrots, quartered
2 sm. onions
4 med. potatoes, peeled & quartered
2 ribs celery, quartered

Preheat oven to 325 degrees. Put 1 tablespoon flour in large size (14"x20") oven bag; fit bag into 12"x12" or 12"x14" baking dish. Sprinkle meat tenderizer over entire surface of meat and pierce it into roast deeply. Place roast in oven bag. Put vegetables around meat. Sprinkle soup mix over all. Pour water in bottom of bag. Close bag with twist tie. Pierce bag near closure 4 to 6 times. Bake 2 to 2 1/2 hours until tender. Serves 6.

MICROWAVE OVEN: Follow directions using rubber band to close bag. Micro-cook 10 minutes on high (100% power); then, continue cooking on medium (50% power) 70 to 80 minutes or until fork tender. Allow to stand in bag 15 minutes before serving.