1/3 c. flour
1 env. onion soup mix
1/8 tsp. pepper
1 1/3 c. water
1/3 c. catsup
1/2 tsp. taco seasoning powder
3-5 lb. beef chuck pot roast
6 sm. potatoes
4 med. carrots
1 green pepper, sliced
1 sm. onion, quartered
1 bouillon cube

Preheat oven to 325 degrees. Shake flour in large size cooking bag. Place in 13 x 9 x 2 inch baking pan. Roll down top of bag. Add soup mix, pepper, water, catsup, taco powder and bouillon cube. Squeeze bag gently to blend ingredients. Trim fat form roast; place in bag. Place vegetables in bag around roast. Turn bag gently to coat roast and vegetables with sauce. Unroll and close bag with nylon tie. Makes 6 half inch slots in bag. Cook 2 to 2 3/4 hours or until tender. Makes 6-10 servings.