Ingredients

2 to 3 lb boneless chuck roast
1 envelope beef stew mix
4 carrots, cut in chunks about 1" long
4 or 5 small potatoes, peeled
2 small onions, peeled
1 stalk celery, diced
1 Reynold's oven bag - regular size

Directions

Put the chuck roast in the bag in a dish or pan large enough to hold the meat and veggies later. Before closing the bag, sprinkle the dry beef stew mix on top, and add the whole onions, the diced celery and 2 cups of water (wetting down the dry mix).

Close the bag, cut about 4 slits in the up side (to let the steam out), and bake in the oven 1 1/2 to 2 hours @ 350F.

While it's baking, boil the potatoes & carrots on low heat until just barely tender - if too done they fall apart.

After the roast is done, cut away and remove the bag, leaving the liquid in the dish. Arrange the carrots, onions & potatoes in the dish around the roast, and bake another half hour at 350F. Baste the roast in the vegetables with the juice several times during this stage of cooking.