Bag Roast

This is my "Bag Roast" served with Klöße (also spelled: Kloesse, are shredded potato balls that have bread in the middle and have been boiled, when I have agood recipe for them, I will post it)

Ingredients:
2 Lbs. Pot Roast (beef)
2 Celery Stalks
1 large sweet Onion
2 New Potatoes , washed and chopped
1 1/2 teaspoon Oregano
3/4 teaspoon Pepper
1/2 teaspoon Salt

1 Tablespoon Flour
1 "Reynolds Oven Bag", Large Size (16" x 17 1/2")

Directions:
Preheat the oven to 325°F (162°C). Shake the Flour in the "Reynolds Oven Bag". Place the bag in a baking pan with the openingtowards the wide side of the pan. Combine the Oregano, Pepper, and Salt; rub onto surface of Beef. Add the Beef to the "Oven Bag." Arrange the vegetables around the Beef in a even layer; sprinkle with aditional Salt and Pepper, if desired. Close the "Oven Bag" with the provided nylon tie. Cut 6 1/2-inch slits in top of bag; tuck ends of bag in pan. Bake 1 hour to 1 hour and 30 minutes, or until the meat thermometer reads 145°F (63°C). Place vegetables and meat on a serving platter. Pour the remaing juice from the bag into a grevy bowl, mix with some cornstarch if desired (to thicken). Makes 4-6 Servings.

*This is based on the "Ribeye & Roasted Garlic Vegetables" recipe from the "Reynolds Oven Bags Cooking Guide"