Ingredients
1 tablespoon all-purpose flour1 large oven roasting bag1 boneless beef chuck roast (3 pounds)1-2/3 cups water1 can (10-3/4 ounces) condensed tomato soup, undiluted1 envelope onion soup mix1-1/2 teaspoons Italian seasoning1 garlic clove, minced1/4 cup cornstarch1/4 cup cold water
Preparation
Sprinkle flour into oven bag; shake to coat. Place in a 13-in. x 9-in. baking pan; add roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag.
Cut six 1/2-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 to a serving platter 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.
