- 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
- 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).
03/28/2018
recipepes.com
Oven Bag Pot Roast, recipe
PT15M
PT1H
5
455 calories
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