Arrange cooking bag in 13×9 baking pan. Place roast and vegetables in bag. Combine seasoning mix with coffee/water mixture and pour over roast and vegetables. Close bag loosely and secure with nylon tie provided in package. Cut 4 small holes in top of bag to allow steam to escape. Do not allow bag to touch top or sides of oven as bag will expand during cooking.
Bake for 1 1/2 hours then remove from oven and let stand for 5 minutes. Cut open bag. Serve roast and vegetables with pan juices or mix 1/4 cup brewed coffee and 1/2 can mushroom soup with juices to make gravy.
From Mariann Malone of First Presbyterian Church in Wasilla, Alaska