Instructions: Preheat oven to 325 F.

Shake flour in oven bag; place in 13x9x2" baking pan. Add tomatoes, soup mix and pepper. Squeeze bag to blend ingredients. Trim fat from roast; place roast in bag. Turn bag to coat roast with sauce. Place vegetables in bag around roast. Close bag with nylon tie; cut 6 half-inch slits in top.

Bake until roast is tender, 1 1/2 to 2 1/4 hours. Let stand in bag for 5 minutes.

Note: Could have used some spices.

Yield: 6 to 8 servings.

In brochure that came with package of Reynolds large (19x23.5") oven bags.

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