Oven Bag Pot Roast Recipes

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OVEN POT ROAST



Oven Pot Roast image

This is so easy and tastes great. It makes wonderful gravy while it's cooking.

Provided by BECKYSMITH

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h15m

Yield 12

Number Of Ingredients 7

½ cup all-purpose flour
ground black pepper to taste
3 ½ pounds rump roast
¼ cup butter
½ (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup dry vermouth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
  • In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
  • In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
  • Cover and bake in preheated oven for 3 hours or until desired doneness.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g

PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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.

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

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Top Asked Questions

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.
Place potatoes, onion and carrots in oven bag around roast. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. BAKE until roast is tender, 2 1/2 to 3 hours. SPRINKLE with parsley before serving, if desired.
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.
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...

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