No Pot-Just Roast The All American Classic man pleasing meaty dish without the dishes!

No Pot - Just Roast

$6 to $7 beef roast, without a bone
Carrots, potatoes, onions, celery-root veggie type things
Reynolds oven cooking bags (big/turkey size-- there should be 2 in a box) in the store near aluminum foil
Seasonings:
parsley, worchestshire or soy sauce, salt, pepper etc.
2 tablespoons flour
1 can of brown gravy

Heat the oven to 375. Season the meat with worchestshire or soy sauce, salt and pepper, and sorta rub it on. Yes, this will involve touching it. If you wanna get fancy, get out a big fry pan, put it on medium high heat and throw the roast in, turning every couple 3 minutes to brown it on the sides. (makes juicier roast)

Take one of the cooking bags, put a tablespoon of flour in it and close the top, and shake it (prevents the food from sticking to the bag-- helps make gravy.)

Put the meat in the bag, and close it up. If it looks lonely, toss in some raw onion and garlic. Put the bag in a pan and poke some holes in the top of it so it doesn't explode. Put the meat in the oven.

After 45 minutes, open top of bag so meat can brown. Cook between 50 minutes and an hour and a half. NO LONGER unless you like done- done meat. Wait at least 15 minutes after removing from the oven before serving. It will continue to cook once out of the oven, so if it looks pink in middle when you take it out, it can turn brown by the time it cools down.

You will experience great anxiety about the doneness of the meat OR just go buy a meat thermometer.

Rinse and chop the veggies, season well, parsley helps, use whatever veggie magic you have. Flour the bag, place the veggies in the bag, put it in a pan, poke holes in it. VEGGIES GO IN THE OVEN 1/2 hour AFTER the meat. Veggies are done when you think they are, but should be done about the same time as the meat. Warm up the canned gravy, adding some of the juice from the roast and serve with veggies.

Leftovers for this are great in a Mexican casserole!