Oven Bag Pot Roast


  • 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) cancondensed beef consomme
  • 1 cup water
  • 1 ½ (1 ounce) envelopes dry onion soup mix
  • 5 cloves garlic, peeled
  • 1 teaspoon Worcestershire sauce
  • 2carrots, chopped, or to taste
  • ¼onion, chopped, or to taste
  • 3mushrooms, sliced, or to taste
  • Directions

  • Step 1

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


  • Step 2

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

  • Step 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 13×9-inch casserole dish.

  • Step 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.

  • Step 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).

  • Cook's Notes:

    You may also add potatoes or any other other vegetable to the bag. You can also add to the water to reduce saltiness to your liking.

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