1 lg. oven cooking bag or Reynolds wrap
3-5 lb. roast, browned in skillet
6 med. potatoes, peeled
6 carrots, peeled, cut to suit you
1 lg. onion, quartered
1 tbsp. garlic
1 tsp. salt
1 tsp. black pepper
1/2 bell pepper (optional)

Prepare vegetables to your liking. Mix garlic salt, salt, black pepper. Rub garlic mixture on both sides of roast. Heat skillet with 1 tablespoon oil. Brown roast on both sides, place in bag. Arrange potatoes and carrots. Arrange onion, bell peppers on top. Tie bag well, make 2-3 holes. Bake 2-2 1/2 hours at 325 degrees.

Make gravy. In the skillet add 1 1/2 cups water, 1 tablespoon Kitchen Bouquet, bring to boiling point. In pint jar add 1/2 cup cold water, 3 tablespoons flour, shake well. Stir into hot water, add black pepper.