New this month
Oven Bag Pot Roast

Oven Bag Pot Roast

Shelley Frederick

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


2 h 45 m servings 354 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.
  3. 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.
  4. 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.
  5. 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).


  • Cook's Notes:
  • You may also add potatoes or any other other vegetable to the bag. You can also add to the water to reduce saltiness to your liking.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 7
Most helpful
Most positive
Least positive

It was the tenderest, juciest potroast I have ever made and I would make it again. Made it with a "found" chuck roast from a friend who's freezer went belly up. Had the oven bags on hand and d...

Delicious! I will never use a different recipe for pot roast. Followed the recipe and it was done in 3 hours. Tender and tasted sooo good. Thanks for this great recipe. The oven bag did a great ...

I would thicken up the gravy next time.

Making this for the second time, great recipe!! The whole family (even the picky eaters) loved it!! Super easy and delicious!

Simply Delious...My husband is the meat chef in our house so when I told him I'm making the beef for Thanksgiving he was shocked. He gave me my props..LOL LOL. I just added mushrooms since my f...

Very easy and delicious! I used half a packet of the soup mix because I find the entire pack a bit salty and I used a can of cream of mushroom soup instead of the consommé. I also sautéed fresh...

I fixed this for dinner tonight and it was, a big hit with my husband. He even said the carrot's were good and he usually won't eat the carrot's! It had a great flavor and I definitely will be f...

Other stories that may interest you