Oven Bag Pot Roast recipe

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Ingredients

½ cup all-purpose flour
ground black pepper to taste
1 pinch paprika, or to taste
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
3 pounds chuck roast
¼ cup butter
1 (10.75 ounce) can condensed beef consomme
1 cup water
1 ½ (1 ounce) envelopes dry onion soup mix
5 cloves garlic, peeled
1 teaspoon Worcestershire sauce
2 carrots, chopped, or to taste
¼ onion, chopped, or to taste
3 mushrooms, sliced, or to taste

Nutrition Info

354.3 calories
carbohydrate: 13.2 g
cholesterol: 94.1 mg
fat: 21.3 g
fiber: 1.3 g
protein: 26.6 g
saturatedFat: 9.9 g
servingSize: -
sodium: 772.8 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.

  3. Melt butter in a large pot over medium-high heat, brown roast in the melted butter, about 5 minutes per side. Transfer roast to an oven bag and put into a 13x9-inch casserole dish.

  4. Whisk beef consomme, water, onion soup mix, garlic, and Worcestershire sauce together in a bowl, pour into the oven bag over the roast. Cut 6 small slits in the top of the oven bag for ventilation.

  5. Bake roast in the preheated oven for 1 hour 45 minutes, add carrots, onion, and mushrooms to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Recipe Yield

8 servings

Recipe Note

Tasty pot roast adapted from another recipe on this site. This is great served with French bread to dip in the gravy.

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