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

Use Reynold's Oven Cooking Bags, 14 x 20 inches. Preheat oven to 325 degrees. Place bag in 13 x 9 x 2 inch baking dish. Shake flour in bag; add tomato sauce, wine, water, instant bouillon, salt and pepper. Mix in the bag. Add roast and mushrooms. Peel vegetables. Add to bag and turn gently several times to coat. Close and tie bag. Make six 1/2 inch slits in top and cook 2 to 2 1/2 hours or until tender. Serves 6 to 8.