![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Oq6LdEtpLEinTrGZGs8jSzmEezI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7193373-bea9ebc556cb44e297eb21756d75365b.jpg)
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 9x13-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.
Nutrition Facts (per serving)
354 | Calories |
21g | Fat |
13g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 354 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 10g | 50% |
Cholesterol 94mg | 31% |
Sodium 773mg | 34% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 5% |
Total Sugars 2g | |
Protein 27g | 53% |
Vitamin C 3mg | 4% |
Calcium 39mg | 3% |
Iron 4mg | 20% |
Potassium 354mg | 8% |
* 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.