Oven Bag Pot Roast

Name: Oven Bag Pot Roast
Total time: 165
Yield: 8
Ingredients: 0.5 cup all-purpose flour; 1 pinch paprika, or to taste; 1 pinch garlic powder, or to taste; 1 pinch onion powder, or to taste; ground black pepper to taste; 3 pounds chuck roast; 0.25 cup butter; 1 (10.5 ounce) can condensed beef consomme; 1 cup water; 5 cloves garlic, peeled; 1.5 (1 ounce) envelopes dry onion soup mix; 1 teaspoon Worcestershire sauce; 2 carrots, chopped, or to taste; 3 mushrooms, sliced, or to taste; 0.25 onion, chopped, or to taste

Recipe by Michelle Watkins from allrecipes.com

Dinner 3 Hr. 45 Mins.

Ingredients

8 servings

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0.5 cup all-purpose flour
•

1 pinch paprika, or to taste
•

1 pinch garlic powder, or to taste
•

1 pinch onion powder, or to taste
•

ground black pepper to taste
•

3 pounds chuck roast
•

0.25 cup butter
•

1 (10.5 ounce) can condensed beef consomme

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1 cup water
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5 cloves garlic, peeled
•

1.5 (1 ounce) envelopes dry onion soup mix
•

1 teaspoon Worcestershire sauce
•

2 carrots, chopped, or to taste
•

3 mushrooms, sliced, or to taste
•

0.25 onion, chopped, or to taste

Instructions

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).