Trim excess fat from meat. Rub roast with flour.
Place bag in pan and sprinkle half of onion soup mix on bottom.
Put roast in bag and arrange vegetables around roast.
Sprinkle remaining onion soup mix over entire surface
of roast and vegetables and add water.
Tie bag and puncture 6 small holes in top.
Cook in preheated 325° oven, 2-2 1/2 hours.
Pierce with form to test for doneness.