Everyone loves pot roast. How could you not? It’s the very definition of a hearty, family meal.
Like all of the best pot roast recipes, this one has plenty of fresh veggies and a mouthwatering boneless chuck roast. The difference is that we cook it in an oven bag to seal in all of the wonderful flavors and let them simmer together.
You just place it all in the oven bag, shake it up, sit it inside a pan, set it in the oven then sit back and let it roast for about three hours. The result is an incredibly juicy and delicious pot roast—perhaps the most classic of all comfort foods.
½ yellow onion
¼ bunch fresh parsley
1 packet Lipton soup and dip mix beefy onion
1 cup water
1½ Tbsp. Giant Eagle all-purpose flour
½ tsp. kosher salt
¼ tsp. ground black pepper
1/3 cup Giant Eagle crushed tomato
½ tsp. dried thyme
1 Reynolds kitchens Reynolds oven bags
1 ½ lb. Market District beef boneless chuck roast, Certified Angus Beef ®
8-10 Market District ruby sensation potatoes
12-14 Giant Eagle cut baby carrots
Preheat oven to 350°F.
Peel and cut the onion into ½ inch squares. Chop the parsley.
Combine the Lipton onion soup mix, water, flour, salt, pepper, crushed tomatoes and dried thyme in a small bowl, whisk until smooth.
Place bag in a pan that fits snuggly. Add meat, potatoes, onions and carrots to the bag. Pour the sauce mixture to the bag and tie the top. Bake at 350°F. for 3 hours.
Remove from the oven and let cool for 15 minutes before cutting the bag open. Transfer to a serving platter. If the sauce is too thick and reduced add a little hot water and stir to thin the sauce. Pour the sauce and veg over the meat and sprinkle with parsley.
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