Oven Bag Pot Roast

Ingredients

• 0.5 cups 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
• 0.25 cups butter
• 1 can condensed beef consomme , 10.5 ounce
• 1 cup water
• 5 cloves garlic , peeled
• 1.5 envelopess dry onion soup mix , 1 ounce
• 1 teaspoon Worcestershire sauce
• 2 carrots , chopped, or to taste
• 3 mushrooms , sliced, or to taste
• 0.25 onion , chopped, or to taste

Instructions

1. 1

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

2. 2

   Whisk flour, paprika, garlic powder, onion powder, and black pepper together in a bowl. Dredge roast in flour mixture to evenly coat.

3. 3

   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 9x13-inch casserole dish.

4. 4

   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.

5. 5

   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).