ITALIAN POT ROAST

ITALIAN POT ROAST


1 Tbsp. all-purpose flour
1 large oven roasting bag
1 beef chuck roast (3 lbs.)
1-2/3-cups water
1 can (10-3/4-oz.) condensed tomato soup, undiluted
1 envelope onion soup mix
1-1/2- tsp. Italian seasoning
1 garlic clove, minced
¼-cup cornstarch
¼-cup cold water


Sprinkle flour into oven bag; shake to coat. Place in a 13-x-9-in. baking pan; add the roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag.

Cut six ½-in. slits in top of bag; close with tie provided. Bake at 325^ for 2 to 2-1/2 hours or until meat is tender.

Remove roast and keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Yield: 8-10 servings (3 cups gravy)