Oven Bag Pot Roast

Oven Bag Pot Roast
  • 1/2 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
  • 1/4 cup butter
  • 1 (10.75 ounce) can condensed beef consomme
  • 1 cup water
  • 1 1/2 (1 ounce) envelopes dry onion soup mix
  • 5 cloves garlic, peeled
  • 1 teaspoon Worcestershire sauce
  • 2 carrots, chopped, or to taste
  • 1/4 onion, chopped, or to taste
  • 3 mushrooms, sliced, or to taste


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.
  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 13x9-inch casserole dish.
  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.
  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).

03/28/2018
Oven Bag Pot Roast, recipe PT15M PT1H 5 455 calories

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