Name: Oven Bag Pot Roast
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: All-purpose flour - ½ cup; Paprika, or to taste - 1 pinch; Garlic powder, or to taste - 1 pinch; Onion powder, or to taste - 1 pinch; Ground black pepper to taste - 1 pinch; Chuck roast - 3 pounds; Butter - ¼ cup; Condensed beef consommé - 1 (10.5 ounce) can; Water - 1 cup; Garlic, peeled - 5 cloves; Dry onion soup mix - 1 ½ (1 ounce) envelopes; Worcestershire sauce - 1 teaspoon; Carrots, chopped, or to taste - 2; Mushrooms, sliced, or to taste - 3; Onion, chopped, or to taste - ¼

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Oven Bag Pot Roast

1. All-purpose flour - ½ cup

2. Paprika, or to taste - 1 pinch

3. Garlic powder, or to taste - 1 pinch

4. Onion powder, or to taste - 1 pinch

5. Ground black pepper to taste - 1 pinch

6. Chuck roast - 3 pounds

7. Butter - ¼ cup

8. Condensed beef consommé - 1 (10.5 ounce) can

9. Water - 1 cup

10. Garlic, peeled - 5 cloves

11. Dry onion soup mix - 1 ½ (1 ounce) envelopes

12. Worcestershire sauce - 1 teaspoon

13. Carrots, chopped, or to taste - 2

14. Mushrooms, sliced, or to taste - 3

15. Onion, chopped, or to taste - ¼

How to cook deliciously - Oven Bag Pot Roast

1. Stage

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

2. Stage

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

3. Stage

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 13x9-inch casserole dish.

4. Stage

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.

5. Stage

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).