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tomatoes, canned italian style with juice
carrots, into 2 inch chunks
Shake flour in oven bag; place in 13x9x2" baking pan.
Add tomatoes, soup mix and pepper.
Squeeze bag to blend ingredients.
Trim fat from roast; place roast in bag.
Turn bag to coat roast with sauce.
Place vegetables in bag around roast.
Close bag with nylon tie; cut 6 half-inch slits in top.
Bake until roast is tender, 1 1/2 to 2 1/4 hours.
Let stand in bag for 5 minutes.