Recipe - Pot Roast

I think we'll be making this for dinner tonight, so I thought I would share since others are looking for new recipes.

This is actually my mother's recipe, which should say something about the importance that brand names played in our family growing up since I believe the original recipe is from Reynold's Wrap or Lipton.

Ingredients/Supplies:

Reynold's Oven Bags - size large (you will need one bag and one tie, so save the rest for next time)
Bottom Round Roast, anywhere between 3 1/2 and 6 pounds (you'll just have to adjust the length of cooking time if it's too big.)  (And another note, do NOT pay more than $2.99/lb for this meat.  I like to pay around $1.79-1.99/lb, and you can cook it frozen if you forget to defrost it - just add 45 minutes to an hour to the cooking time.)  (You really can't overcook a pot roast.)

1 packet of Lipton Onion Soup Mix (put the other packet away for next time)
Either a russet potato for every 1-2 people or 2-3 cans of whole white potatoes, drained
5 medium sized onions, cut in quarters
1 bag of frozen baby carrots
4-6 cups of cold water
4 sprinkles of arrowroot starch or flour

Directions:
Place bag in roaster pan.  Put the whole piece of meat into the bag.  Pour over the onion soup mix over the top of the meat.  Add the potatoes, onions and carrots at the base of the meat.  Add in the water until it nearly covers the carrots or about a quarter of the way up the roast.  Add the starch to the water.  If you use flour, you will need to dissolve it into the water before you pour it in or it will make lumps.

Close the bag with the tie.

Poke holes in the bag with a knife.

Put in oven.  If oven is electric, just turn it on now, set for 350 degrees and cook for 20-30 minutes per pound, adding an hour to the end.  Time depends on how soft you like your meat.  If the roast is frozen, add 30-60 minutes to the cooking time on top of the extra hour.
If the oven is gas, you may want to preheat, but the cooking time will remain the same.

As little as four pounds will feed a family of 5, which includes a teenage boy.  This will, however leave no leftovers.

Serve in a bowl, and if you like bread, any bread will go with this.  It should be soft enough to cut with a fork.

(When I finish cooking mine for the evening, I'll add a photo to this entry.)