No-Fail Pot Roast - cooking recipe

Ingredients

1 (3 to 5 lb.) beef roast (chuck or sirloin tip)
2 Tbsp. flour
3 beef bouillon cubes
2 cans cream of mushroom soup
10 medium potatoes, peeled and quartered
2 lb. carrots, scraped and cleaned
1 medium onion, chopped
1/2 tsp. garlic
salt
pepper

Preparation

Preheat oven to 250\u00b0.
Take a Reynolds Brown-in-Bag.
Coat with the 2 tablespoons flour.
Prepare the roast by sprinkling with garlic, salt and pepper.
Place roast in Brown-in-Bag.
Add potatoes, carrots and onions on top of the roast.
Add bouillon cubes, mushroom soup and 8 ounces of hot water.
Close Brown-in-Bag and cut slits in top of bag.
Place Brown-in-Bag in a shallow baking dish.
Put it in the oven as you walk out the door for Sunday School and come back after worship service and you're ready.
Bake at 250\u00b0 for 4 hours.