Oven Bag Pot Roast

Ingredients

• 1/2 cup all-purpose flour
• pinch paprika, or to taste
• pinch garlic powder, or to taste
• pinch onion powder, or to taste
• ground black pepper to taste
• pound schuck roast
• 1/4 cup butter
• (10.5 ounce) can condensed beef consomme
• cup water
• clove sgarlic, peeled
• 1/2(1 ounce) envelopesdry onion soup mix
• teaspoon Worcestershire sauce
• carrots, chopped, or to taste
• mushrooms, slice d, or to taste
• 1/4 onion, chopped, or to taste

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Whisk flour, paprika, garlic powder, onion powder, and black pepper together in a bowl. Dredge roast in flour mixture to evenly coat.
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. 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. 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).