Prep Time::15 mins
Cook Time:: 2 hrs 30 mins
Total Time:: 2 hrs 45 mins
Servings::8
Ingredients
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
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Whisk flour, paprika, garlic powder, onion powder, and black pepper together in a bowl. Dredge roast in flour mixture to evenly coat.
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 9×13-inch casserole dish.
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.
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).
Recipe Tip
You can add potatoes or any other vegetables to the bag if you like.