Oven Bag Pot Roast

This oven bag pot roast with mushrooms, carrots, onions, and a flavorsome gravy produces tender and juicy results for a crowd-pleasing main dish.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 45 mins
• Calories: 354 Calories

Ingredients

• 1 cup water
• ground black pepper to taste
• 1 teaspoon Worcestershire sauce
• 3 pounds chuck roast
• 5 cloves garlic, peeled
• 1 pinch garlic powder, or to taste
• 1 (10.5 ounce) can condensed beef consomme
• 1 pinch paprika, or to taste
• 1 pinch onion powder, or to taste
• 2 carrots, chopped, or to taste
• 3 mushrooms, sliced, or to taste
• 0.25 cup butter
• 0.5 cup all-purpose flour
• 1.5 (1 ounce) envelopes dry onion soup mix
• 0.25 onion, chopped, or to taste

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Melt butter in a large pot over medium-high heat; brown roast in melted butter, about 5 minutes per side. Transfer roast to an oven bag and place into a 9x13-inch casserole dish.