For a 3 lb. chuck roast:
- 1 package onion soup mix
- 1/4 cup white vinegar
Put ingredients with meat into a large cooking bag (Reynolds makes one). Get all the air out and use the tie that comes with it to close the bag. Place in a non-glass baking dish and bake at 300 for 3 hours (or one hour per pound).
*Make sure the dish isn't too close to the top of the oven. As it cooks, the bag will get air in it and will pop if it touches any part of the oven and sometimes even the side of the baking dish.
Beef cooked with this method will be tender, moist and pull right apart. This is my mom's tried and true recipe that my family now loves.