Homestyle Pot Roast In Oven Bag Recipe 37

PERFECT POT ROAST IN A 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.

OVEN BAG POT ROAST

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).

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

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.

HOME-STYLE POT ROAST

Steps:

• Coat the roast with 2 tablespoons flour. In a nonstick Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm. , Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

HOME-STYLE POT ROAST

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.

HOME-STYLE POT ROAST

Steps:

• Halve the onions through the stem end, and cut halves crosswise into slices about ½ inch thick; set aside.
• Season the roast with ¾ tsp salt and ½ tsp pepper.
• Spread the flour on a plate.
• Coat the roast with the flour, shaking off the excess.
• In a large heavy pot, heat 2 T oil over med-high heat.
• Add the roast and cook, turning occasionally, until browned on all sides, about 8 minutes.
• Transfer roast to a plate.
• Add the remaining 1 T oil to the pot and heat over med-high heat.
• Add the onions, cover, and cook, stirring occasionally, until the onions are softened, about 6 minutes.
• Stir in the garlic and paprika and sauté until the garlic is fragrant, 1-2 minutes.
• Return beef to the pot, nestling it in the onions.
• Bring the liquid to a boil, decrease heat to med-low, cover, and simmer until the beef is fork tender, about 2 hours.
• Transfer the pot roast to a deep platter.
• Season the onion mixture in the pot with salt and pepper.
• Skim any fat from the surface.
• Spoon the onion mixture around the roast, sprinkle with parsley and serve.