Pot Roast in a Bag | America's Test Kitchen

Ingredients

• 4 teaspoons onion powder
• 1 tablespoon all-purpose flour
• 2 teaspoons packed light brown sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon celery seeds
• 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed
• 1 (8-pound-capacity) oven bag
• 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1 1/2-inch pieces
• 5 carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise
• 3/4 cup water
• 1 tablespoon chopped fresh parsley