Super Easy Pot Roast

I am a no fuss kind of cooker, if it takes too long or has too many steps I don't cook it. We love pot roast, and this is soooo easy. Throw it in a bag, cook/forget about it.

1 package McCormick® Bag 'n Season® Pot Roast
3 to 4 pounds eye round, chuck or rump roast, trimmed
4 cups cut-up fresh vegetables, such as potatoes, carrots, celery and onions
1/4 cup water-I substitute for beef broth

I have also added the following to this recipe:
1 can/bottle of beer (I use Budweiser, don't use light beer)
1 packet of Liption Onion Soup Mix-so flavorful & I hate chopping up onions


DIRECTIONS
1. Preheat oven to 350°F. Arrange opened Roasting Bag in 13x9-inch baking pan. Place roast and vegetables in bag. Mix Seasoning Mix with water. Pour over meat.

2. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.

3. Bake in lower half of oven 1 1/2 to 2 hours. Let stand 5 minutes before slicing. Serve roast and vegetables with pan juices. Pan juices may be thickened for gravy.

IMPORTANT: Allow 8 inches for bag to expand while cooking. Roasting bag should not touch oven walls or racks.

The following gravy tips come from Ina Garten:
Skim out fat from the pan drippings, mix flour with room temperature butter until flour disappears. Put butter/flour mix in a sauce pan with drippings, and simmer. (mixing the butter and flour ensures that you don't have flour clumps)