Oven Bag Pot Roast

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

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.

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

Categories

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