Pot Roast in a Bag

Name: Pot Roast in a Bag
Yield: Serves 6
Ingredients: 4 teaspoons, onion powder; 1 tablespoon, all-purpose flour; 2 teaspoons, packed light brown sugar; 2 teaspoons, salt; 1 teaspoon, pepper; 1 teaspoon, garlic powder; 1 teaspoon, dried thyme; 1/2 teaspoon, celery seeds; 1 (3 1/2- to 4-pound), boneless beef chuck-eye roast, trimmed; 1 (8-pound-capacity), oven bag; 1 1/2 pounds, Yukon Gold potatoes, unpeeled, cut into 1 1/2-inch pieces; 5 , carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise; 3/4 cup, water; 1 tablespoon, chopped fresh parsley

Main Courses
Beef

By Cecelia Jenkins ･ Appears in Cook's Country April/May 2017

Cooking in a bag is just gimmicky. Or so we thought.

SERVES 6

TIME 5 hours

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