8 lbs. rolled roast
9 or 10 green onions, fresh
2 yellow onions, med. to lg.
9 or 10 med. cloves garlic, fresh
9 or 10 cayenne peppers, whole (fresh or pickled in vinegar)
2 pkgs. mushrooms, fresh
4 med. or lg. carrots, fresh
6 or 8 potatoes, fresh
1 tbsp. salt
Red pepper, crushed
1/2 c. flour
2 c. white wine
2 c. water

First - make slits in roast 1 inch to 1.5 inch in length and 4 inches to 6 inches in depth. Stuff slit with one clove of garlic, one cayenne pepper, and one green onion. Trim off excess onion top and pepper level with meat. Repeat procedure 9 or 10 times. Dust with flour a turkey sized baking bag. Place dusted bag in a large roasting pan. Pat remaining flour out evenly in bottom of bag. Roast is then placed in the bag. Add the peeled potatoes (whole or halved), carrots (quartered or halved), onions (halved). Next add the mushrooms, and additional garlic if desired. Sprinkle with crushed red pepper, salt (1 tablespoon) or to taste. Arrange evenly around the roast. Finally add the wine and water.

Tie the bag with the "provided" tie. BAG MUST BE PUNCTURED 8 to 12 times. The use of a 2 pronged fork works best. EXCITEMENT is the word if you should get aggressive and dust the bag after you have expertly used the 2 pronged fork. Bake in a 350 degree oven for 1.5 to 2 hours. Time and degree of heat can vary. Simple adjustments of all ingredients allows increased or decreased in the recipe.