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Oven Roasted Pot Roast

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PREP TIME
15 min
COOKING TIME
150 min
TOTAL TIME
165 min
SERVINGS
8 servings
Dinner
Oven Roasted Pot Roast
Ingredients
  • 1/2 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
  • 1/4 cup butter
  • 1 (10.5 ounce) can condensed beef consomme
  • 1 cup water
  • 5 cloves garlic, peeled
  • 1 1/2 (1 ounce) envelopes dry onion soup mix
  • 1 teaspoon Worcestershire sauce
  • 2 carrots, chopped, or to taste
  • 3 mushrooms, sliced, or to taste
  • 1/4 onion, chopped, or to taste
Instructions
1
Preheat your oven to the desired temperature of 325 degrees Fahrenheit or 165 degrees Celsius.
2
Mix together flour, paprika, garlic powder, onion powder, and black pepper in a bowl until well combined. Then, coat the roast evenly with this mixture.
3
Heat butter in a large cooking vessel over medium-high heat until it starts to melt. Brown the roast on both sides for approximately 5 minutes per side.
4
Place the browned roast in an oven bag and position it inside a 9x13-inch baking dish. Then, combine condensed beef consomme, water, garlic, onion soup mix, and Worcestershire sauce in a bowl. Pour this mixture into the oven bag over the roast.
5
Seal the oven bag and make 6 small incisions in its top for ventilation purposes. This will allow steam to escape while the roast cooks.
6
Bake the preheated roast in the oven for 1 hour and 45 minutes. After this time, add carrots, mushrooms, and onion to the oven bag.
7
Bake for an additional 45 minutes or until the vegetables are tender and the roast is cooked through. Use a food thermometer to check if the center of the roast reaches 145 degrees Fahrenheit or 63 degrees Celsius.