Rating: 5 stars
43 Ratings
  • 5 star values: 38
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
2 hrs 30 mins
total:
2 hrs 45 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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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; protein 26.6g; carbohydrates 13.2g; fat 21.3g; cholesterol 94.1mg; sodium 772.8mg. Full Nutrition
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