Tasty pot roast adapted from another recipe on this site. This is great served with French bread to dip in the gravy.

Shelley Frederick
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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).

Cook's Notes:

You may also add potatoes or any other other vegetable to the bag. You can also add to the water to reduce saltiness to your liking.

Nutrition Facts

354 calories; 21.3 g total fat; 94 mg cholesterol; 773 mg sodium. 13.2 g carbohydrates; 26.6 g protein; Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2016
It was the tenderest juciest potroast I have ever made and I would make it again. Made it with a "found" chuck roast from a friend who's freezer went belly up. Had the oven bags on hand and decided to try it. Think it would be fine with just one pkg of onion soup mix. I did add an extra 1/4 cup of water. Put in potatoes carrots and another whole yellow onion with the vegies. I don't make pot roast because usually mine has come out dry and chewy in the past. Now it will be a go to recipe. Read More
(23)
38 Ratings
  • 5 star values: 35
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2016
It was the tenderest juciest potroast I have ever made and I would make it again. Made it with a "found" chuck roast from a friend who's freezer went belly up. Had the oven bags on hand and decided to try it. Think it would be fine with just one pkg of onion soup mix. I did add an extra 1/4 cup of water. Put in potatoes carrots and another whole yellow onion with the vegies. I don't make pot roast because usually mine has come out dry and chewy in the past. Now it will be a go to recipe. Read More
(23)
Rating: 5 stars
01/05/2016
It was the tenderest juciest potroast I have ever made and I would make it again. Made it with a "found" chuck roast from a friend who's freezer went belly up. Had the oven bags on hand and decided to try it. Think it would be fine with just one pkg of onion soup mix. I did add an extra 1/4 cup of water. Put in potatoes carrots and another whole yellow onion with the vegies. I don't make pot roast because usually mine has come out dry and chewy in the past. Now it will be a go to recipe. Read More
(23)
Rating: 5 stars
05/22/2016
Delicious! I will never use a different recipe for pot roast. Followed the recipe and it was done in 3 hours. Tender and tasted sooo good. Thanks for this great recipe. The oven bag did a great job and clean up was a snap. Martha V. Read More
(13)
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Rating: 5 stars
04/19/2019
Just made this and it's awesome. Side note - I went to the store to study the onion mix packet, and decided to skip adding the mix. Sodium in it is 600+ mg...and you're getting enough sodium in the beef consomme and Worcestershire sauce. SO, suggest adding more onion, garlic, paprika, pepper to the mix for taste. I also added about a teaspoon of natural raw sugar in with the Worcestershire/beef consomme/water mix (as it is the only thing I saw on the onion mix bag that was missing in this recipe). I also added red potatoes to the bag, and took the the cooking time (when veggies/potatoes added) to an hour, instead of 45 minutes. The short of it is the family loved it. My wife said this tasted like her grandmother's roast. It came out GREAT! Read More
(6)
Rating: 5 stars
02/24/2017
Very easy and delicious! I used half a packet of the soup mix because I find the entire pack a bit salty and I used a can of cream of mushroom soup instead of the consommé. I also sautéed fresh mushrooms in the pan I used to seat the meat which added a nice flavorful topping to the meat when plated! Read More
(5)
Rating: 5 stars
12/06/2018
Such a great recipe, thank you for sharing it with us all!! I add a lot of garlic powder, and onion powder also a bunch of pepper to the flour mixture. I’ve used a can of consume to make this as the recipe calls for but I’ve also used beef broth and it turns out just as delicious. Replace water for beef broth, I highly recommend it! Thanks again! Read More
(5)
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Rating: 5 stars
12/17/2015
Making this for the second time great recipe!! The whole family (even the picky eaters) loved it!! Super easy and delicious! Read More
(4)
Rating: 5 stars
05/17/2016
I would thicken up the gravy next time. Read More
(4)
Rating: 5 stars
11/29/2015
Simply Delious...My husband is the meat chef in our house so when I told him I'm making the beef for Thanksgiving he was shocked. He gave me my props..LOL LOL. I just added mushrooms since my family love that with beef. Read More
(4)
Rating: 5 stars
09/16/2017
This method of cooking the pot roast is excellent! The pot roast came out so tender and juicy. Due to food allergies I did not use the onion soup mix but I tried to replicate the spice mixture. I also could not find beef consommé and used beef broth instead. The vegetables were absolutely delicious cooking in the meat fat I took the recipe authors advice & added a potato. Will definitely be making this again. Read More
(2)