Steps to Prepare Otis Spunkmeyer Cookie Oven

Oven Bag Pot Roast

Everything you remember from your childhood.

Recipe Summary Oven Bag Pot Roast

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

Ingredients | Otis Spunkmeyer Cookie Oven

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

Directions

Preheat oven to 325 degrees F (165 degrees C).

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).

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.

Info | Otis Spunkmeyer Cookie Oven

prep: 15 mins cook: 2 hrs 30 mins total: 2 hrs 45 mins Servings: 8 Yield: 8 servings

TAG : Oven Bag Pot Roast

Main Dish Recipes, Beef, Pot Roast Recipes,