1 very lg. top of the rib
5-6 cloves garlic, crushed
Black pepper
2-3 onions, chopped
2-3 bay leaves
1/2 c. water
Fresh mushrooms, sliced (canned if you don't have fresh)
6 (or so) Idaho potatoes, peeled & quartered
1 bag carrots, scraped

Crush 5 or 6 cloves of garlic in garlic press and rub into the meat on both sides. Sprinkle with some black pepper as well. Sear meat on both sides very well on top of the stove in a large fry pan which you have sprayed with Pam, or whatever you use. Transfer the meat into a brown `n bag which you have sitting in a large, flat roasting pan (the 10 pound size bag for a decent piece of meat). Add 2 or 3 chopped onions on top of the meat with 2 or 3 bay leaves and about half a cup of water and some sliced fresh mushrooms (canned if you don't have fresh), seal the bag and pierce the top according to the directions and bake in oven for about an hour to an hour and a half, depending on the size of the roast.

Remove the pan from the oven and carefully open the bag so you neither tear it nor scald yourself. Add half a dozen or so peeled, quartered Idaho potatoes and a bag of scraped, cut carrots. Try placing the potatoes around the edges of the bag so they will brown as they cook. Put the carrots on top of the meat. Also, add 1/2 cup or more water if more gravy is desired. Reseal the bag and continue baking for an hour.

Can be sliced and frozen; freezes well. Freeze the gravy separately. I usually prepare sufficient for one meal with and 1 or 2 more in the freezer. Good Luck, Enjoy!