3 lb eye of round pot roast, rinsed, pat dry -- (3 to 4)
5 cloves garlic, cut into 15 pieces
1 cup self rising flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon rosemary leaves
1/2 teaspoon parsley flakes
2 tablespoons olive oil
1 red bell pepper, thin sliced
2 onions, sliced into thin rings
2 rib celery, chopped
2 cloves minced garlic
1 bunch green onions, chopped -- green
8 ounces fresh mushrooms, sliced
5 medium potatoes, cut into chunks
1/2 bag small carrots
2 envelopes dry onion soup mix
1 1/2 cups water
1/2 cup red wine
2 tablespoons balsamic vinegar
1 teaspoon lemon juice

Preheat oven to 325ºF. Combine flour with spices (except for garlic). Heat olive oil in a large skillet. Meanwhile, cut 15 slits into the top and sides of the roast. Add one sliver of garlic into each slit. Cut the slit large enough so that the garlic cannot be seen. In a large plastic bag place the roast and the seasoned flour. Make sure that all of the roast is coated with seasoned flour. Add the roast to the heated olive oil and brown on all sides. Remove the roast to a platter.

In a Reynolds' Plastic Cooking Bag, add: 1 T. flour, shaking well, and all listed veggies and mixed garlic. Combine dry onion soup mix with water, red wine, balsamic and lemon juice. Put the roast on top of the vegetables and pour the soup mixture over the top. Cut six 1" slits into the top of the cooking bag. Place the cooking bag with the roast and vegetables on an aluminum foil lined pan. Roast for 3-3 1/2 hours. The meat will be tender and juicy and the vegetables will be cooked to perfection.