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Preheat oven to 325F. Prepare Reynolds Oven Bag according to box instructions.
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Put carrots, onion, garlic, balsamic vinegar, soy sauce, chicken broth, and black pepper in bag. Squish it all together to mix it up. Add chuck roast. Tie the bag shut.
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Holding the bag upright, cut six ½-inch slits in top of bag to allow steam to escape. Place bag on a large, rimmed baking sheet, making sure nothing hangs over the side.
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Bake for 2 ½ to 3 hours or until the roast is very tender.
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Cut open bag carefully and transfer meat and vegetables to a serving dish.