Oven-Baked Pot Roast

Ingredients List

• ½ 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

• ¼ cup butter

• 1 (10.5 ounce) can condensed beef consomme

• 1 cup water

• 5 cloves garlic, peeled

• 1 ½ (1 ounce) envelopes dry onion soup mix

• 1 teaspoon Worcestershire sauce

• 2 carrots, chopped, or to taste

• 3 mushrooms, sliced, or to taste

• ¼ onion, chopped, or to taste

Instructions

1. Preheat the oven to 325°F (165°C).

2. In a bowl, combine flour, paprika, garlic powder, onion powder, and black pepper. Coat the roast thoroughly with the flour mixture.

3. Heat butter in a large pot over medium-high heat. Brown the roast on all sides, approximately 5 minutes per side. Transfer the roast to an oven bag and place it in a 9x13-inch baking dish.

4. In a separate bowl, whisk together beef consomme, water, garlic, onion soup mix, and Worcestershire sauce. Pour the mixture over the roast inside the oven bag. Seal the bag and make 6 small slits in the top for ventilation.

5. Roast in the oven for 1 hour 45 minutes. Then, add carrots, mushrooms, and onions to the bag and continue baking for another 45 minutes, or until the vegetables are tender and the roast reaches an internal temperature of 145°F (63°C) when checked with a meat thermometer.

Cooking Tip

Nutritional Information (per serving)