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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This roast is baked in a large oven roasting bag. I love these roasting bags and next to a crockpot, this is my favorite method for making pot roast and other recipes as well. Cleanup is a breeze too, which is always a top priority to me. I like to add potatoes and baby carrots to the roasting bag to cook along with the roast beef. Dinner in a dish. It just doesn't get any easier than this. NOTE: If you wish to have plenty of gravy, I recommend doubling all ingredients with the exception of the roast beef. Ingredients:
1 oven cooking bag, large size |
1/4 cup flour |
1 (3/4-1 ounce) package brown gravy mix |
1/2 cup water |
1 medium onion, sliced |
2 (4 1/2 ounce) jars sliced mushrooms, drained |
3 -5 lbs boneless beef chuck roast, fat trimmed |
1/2 teaspoon dried thyme leaves, and |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 325°F.
2. Shake flour in oven bag; place in 13x9x2-inch baking pan.
3. Add gravy mix and water to oven bag.
4. Squeeze oven bag to blend in flour.
5. Add onion and mushrooms to oven bag. Turn oven bag to coat ingredients with gravy.
6. Rub roast with thyme, salt and pepper; place roast in oven bag.
7. Close oven bag with nylon tie; cut six 1/2-inch slits in top of bag.
8. Bake until roast is tender, 2 to 2 1/2 hours.
9. Let roast rest for 5 minutes in the cooking bag prior to slicing.
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