Homestyle Pot Roast In Oven Bag Recipe 37

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OVEN BAG POT ROAST



Oven Bag Pot Roast image

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

Provided by Michelle Watkins

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 15

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

Steps:

  • 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).

Nutrition Facts : Calories 354.3 calories, Carbohydrate 13.2 g, Cholesterol 94.1 mg, Fat 21.3 g, Fiber 1.3 g, Protein 26.6 g, SaturatedFat 9.9 g, Sodium 772.8 mg, Sugar 2 g

HOME-STYLE POT ROAST



Home-Style Pot Roast image

Here's a great way to combine all those healthy root vegetables in one satisfying beef dish--plus it makes its own gravy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 8

Number Of Ingredients 13

1 (2-lb.) boneless beef rump roast, trimmed of fat
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium onions, quartered
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1 (14-oz.) can beef broth
2 large Yukon Gold or russet potatoes (about 1 lb.), quartered
2 medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces
1 (16-oz.) pkg. fresh baby carrots
1/4 cup cold water
2 tablespoons cornstarch

Steps:

  • Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
  • Bake at 350°F. for 1 hour 30 minutes.
  • Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
  • With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
  • In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g

PERFECT POT ROAST IN A BAG



Perfect Pot Roast in a Bag image

After 27 years of "trying" I was finally able to make the Pot Roast that my entire family LOVED. From the fork tender beef, to the golden brown potatoes and gravy, this recipe needed to get written down!

Provided by k.a.adams

Categories     One Dish Meal

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 lbs beef shoulder (it must be this cut!)
1 large onion, sliced
1 cup beef stock
1/2 cup flour
salt and pepper
3 large carrots (cut into 2 in pieces)
4 large russet potatoes (peeled and quartered)
2 tablespoons olive oil
1 oven cooking bag

Steps:

  • Turn oven to 325 degrees.
  • Shake salt and pepper into the flour. Put flour on paper plate and then place meat on the plate - turning to cover all sides with the flour. In a pan hot with about 2Tbl olive oil, brown meat well on all sides. This should take about 10 minutes.
  • Prepare roasting bag by shaking 1 TBL flour in bag, set bag in 2 in deep oven safe pan.
  • Place a few onion slices in bottom of bag, followed by the browned roast. Place remaining onion slices on top of roast. Pour the beef stock over the Roast and seal the bag. Cook on middle rack of oven for 2 hours.
  • After 2 hours, Remove all but 1/2 C of roast juices from pan (I used to make gravy) Place sliced carrots around roast, place potatoes on top of carrots, reseal bag and cook an additional 2 hours.

Nutrition Facts : Calories 442, Fat 7.5, SaturatedFat 1.1, Sodium 284.6, Carbohydrate 85.1, Fiber 10.7, Sugar 7.1, Protein 10.7

HOMESTYLE POT ROAST (IN OVEN BAG) RECIPE - (3.7/5)



Homestyle Pot Roast (in oven bag) Recipe - (3.7/5) image

Provided by á-10791

Number Of Ingredients 12

1 large oven bag
1/4 cup flour
2/3 cup water
1 envelope onion soup mix
1/4 teaspoon pepper
3 1/2 pound beef chuck pot roast, boneless
1 tablespoon dried thyme
1/2 teaspoon dried marjoram
8 whole baby red or 3 medium potatoes, quartered
1 medium onion, quartered
1/2 package peeled baby carrots, 8 ounces
Parsley, chopped, optional

Steps:

  • Heat oven to 325 degrees fahrenheit. Shake flour in oven bag. Place bag in 9" x 13" pan with opening towards wide side of pan. Add water, soup mix and pepper to bag; squeeze to blend with flour. Rub thyme and marjoram on both sides of meat. Add beef to bag. Turn bag to coat beef with sauce. Place vegetables in bag around meat. Close bag with nylon tie. Cut six 1/2" slits in top of bag; tuck ends into pan. Bake 2 1/2 - 3 hours or until beef is fork tender. Sprinkle with parsley before serving, if desired.

POT ROAST WITH POTATOES, CARROTS & ONION GRAVY



Pot Roast With Potatoes, Carrots & Onion Gravy image

Provided by Taste of Home

Time 2h45m

Yield 7 to 9 servings.

Number Of Ingredients 9

1 Reynolds® Oven Bag, Large Size
1/4 cup flour
2/3 cup water
1 envelope (1 oz.) onion soup mix
3 to 3-1/2 pound boneless beef chuck pot roast
6 to 8 small whole red potatoes
1 medium onion, cut in quarters
1 package (16 oz.) peeled baby carrots
Chopped parsley (optional)

Steps:

  • Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.

Nutrition Facts :

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