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Oven Bag Pot Roast
Oven Bag Pot Roast
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Juicy oven bag pot roast with savory gravy, mushrooms, carrots, and onions - a delicious crowd-pleaser!
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
  • 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
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect cooking temperature.
  • Combine flour, paprika, garlic powder, onion powder, and black pepper in a bowl and mix thoroughly. Coat the roast evenly with the flour mixture.
  • In a large pot over medium-high heat, melt butter until sizzling; sear roast for 5 minutes on each side until golden brown. Place the roast in an oven bag and transfer to a 9x13-inch casserole dish.
  • Combine condensed beef consomme, water, garlic, onion soup mix, and Worcestershire sauce in a bowl, then pour the mixture over the roast in the oven bag. Seal the bag and make 6 small slits on the top for ventilation.
  • Roast in the preheated oven for 1 hour 45 minutes. Then, add carrots, mushrooms, and onion to the oven bag and bake for an additional 45 minutes until vegetables are tender and roast is cooked through. Ensure the roast reaches 145 degrees F (63 degrees C) with an instant-read thermometer.

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