3 to 3 1/2 lb. flat beef chuck roast
1 env. (1 1/4 oz.) onion soup mix
1 (10 1/2 oz.) can condensed beef broth
3 med. potatoes, cut into eighths
1 1/2 c. thinly sliced carrots
1 cooking bag

Pierce roast on both sides with fork. Place in cooking bag. Mix onion soup with broth. Pour over roast in bag. Tie bag loosely with string or piece of plastic cut from open end of bag, leaving small space for steam to escape.