1/4 c. flour
3/4 c. water
1 (1 oz.) envelope onion soup mix
3 to 3 1/2 lb. boneless beef chuck, pot roast
6 to 8 small whole red potatoes
1 medium onion, cut in quarters
1 (16 oz.) pkg. peeled baby carrots
chopped parsley (optional)

You will need a large size (14 x 20-inch) oven bag.

Preheat oven to 325°F. Shake flour in oven bag; place in 13 x 9 x 2-inch baking pan. Add water and soup mix to oven bag. Squeeze oven bag to blend in flour. Add beef to oven bag. Turn bag to coat beef with sauce. Place potatoes, onion and carrots in bag around beef. Close oven bag with nylon tie; cut six 1/2-inch slits in top.

Bake 2 1/2 to 3 hours or until beef is tender. Sprinkle with parsley before serving, if desired.

Serves 7 to 9.