This oven bag pot roast is great served with French bread to dip in the gravy.
Ingredients
- all-purpose flour: 0.5 cup
- pinch paprika: 1 piece (to taste)
- pinch garlic powder: 1 piece (to taste)
- pinch onion powder: 1 piece (to taste)
- ground black pepper: (to taste)
- chuck roast: 3 pound
- butter: 0.25 cup
- condensed beef consomme: 1 can (10.5 ounce can)
- water: 1 cup
- garlic: 5 clove (peeled)
- ½ (1 ounce) envelopes dry onion soup mix: 1 piece
- Worcestershire sauce: 1 tsp
- carrots: 2 piece (chopped, to taste)
- mushrooms: 3 piece (sliced, to taste)
- onion: 0.25 piece (chopped, to taste)
Metric Conversion
Stages of cooking
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Whisk flour, paprika, garlic powder, onion powder, and black pepper together in a bowl. Dredge roast in flour mixture to evenly coat.
-
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.
-
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.
-
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).
