Description
Tasty pot roast adapted from another recipe on this site. This is great served with French bread to dip in the gravy.
Ingredients
- ½ cup all-purpose flour
- ground black pepper to taste
- 1 pinch paprika, or to taste
- 1 pinch garlic powder, or to taste
- 1 pinch onion powder, or to taste
- 3 pounds chuck roast
- ¼ cup butter
- 1 (10.75 ounce) can condensed beef consomme
- 1 cup water
- 1 ½ (1 ounce) envelopes dry onion soup mix
- 5 cloves garlic, peeled
- 1 teaspoon Worcestershire sauce
- 2 carrots, chopped, or to taste
- ¼ onion, chopped, or to taste
- 3 mushrooms, sliced, 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 13×9-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).
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Servings: 8