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Submitted by: Mylissa Gholson from Aspermont, TX
Originally shared on the web 08/19/2022

2 T. all-purpose flour
3 to 5-lb. beef pot roast
1-1/2 oz. pkg. onion soup mix
10-3/4 oz. can cream of mushroom soup
1-1/4 c. water
6 to 8 potatoes, peeled and cubed
3 to 4 onions, sliced
4 to 6 carrots, peeled and sliced

Shake flour in a large oven bag; arrange bag in a roasting pan. Place roast into bag; top with soup mix, mushroom soup and water. Close with nylon tie provided; cut six, 1/2–inch slits in top Bake at 325 degrees for 3 to 4 hours or until roast is fork tender. Add potatoes, onions and carrots to bag; reclose bag and bake an additional hour. Serve with pan drippings as gravy. Serves 10 to 12.