Cooking Directions

• Set the oven to 400°F.  Add the soup and flour to the bag. Close the bag and mix the soup and flour with hands until no lumps are seen.  Place the bag into a roasting pan.
• Season the beef with the black pepper and garlic powder. Place the beef, potatoes, celery and carrots into the bag.  Close with the oven bag tie.  Cut 6 (1/2-inch) slits in the top of the bag.
• Roast for 1 hour 45 minutes or until the beef is fork-tender. Let stand 15 minutes before serving.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 0.25 cup all-purpose flour
• 1 oven bag
• 3.5 pound boneless beef chuck roast
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 3 medium red potato, cut in quarters (about 3 cups)
• 3 stalks celery, cut into 1-inch pieces
• 2 cups baby-cut carrots