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 caloriescarbohydrate: 13.2 gcholesterol: 94.1 mgfat: 21.3 gfiber: 1.3 gprotein: 26.6 gsaturatedFat: 9.9 gservingSize: -sodium: 772.8 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Oven Bag Pot Roast
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.
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.
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.
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).