Hey! Greetings from Carla Bruno of CarlasCakes! My all-time favorite recipe, it’s simple to make once you get the hang of it even if it can seem difficult at first. You’ll make this recipe time and time again, I assure you! It is the greatest recipe for making Nutella! You can bring it to your upcoming event or offer it at your next gathering as a pull-apart treat.
| 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
Instructions
- 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 13×9-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).
- You can add potatoes or any other vegetables to the bag if you like.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 10 g |
| Sodium | 773 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe, the meat was so tender and the sauce was pleasantly rich.
This was okay but I prefer the seasoning mix that comes with a bag.
Made as directed but only used 1 envelope of onion soup mix. I used almost 1 whole onion. It was very good!
No changes, and it was absolutely delicious. Thank you!!
It was absolutely delicious. Potatoes were cooked perfectly and roast was very tender and tasty. I would make it again.
I have been cooking beef roasts for 35 years and this is the best ever! Better than my mom’s! I didn’t add the vegetables because I wasn’t in the mood. Everything else was the same and it was wonderful.
It was delicious I used mushroom Onion soup mix and added potatoes and slices mushrooms and carrots. Cooked the meat just for an hour in the oven the added the veggies and cooked for another hour
Perfect roast! I used beef broth instead of water. I added potatoes and celery. I cooked all of the vegetables for the last hour. I will definitely make this again.
deglazed cast iron skillet with red wine vinegar after the sear, also used ghee with grapeseed oil for the sear!
Totally tender and delicious
I would say reduce the initial cook time to an hour, not 1 hr. 45 mins. I waited an hour 20 mins b4 adding veggies. 45 mins later, my veggies still weren’t done ( chopped small ) and my roast was 176 degrees. It was justvunder 3 lbs. ☹️ I took the roast out and finished cooking veggies but roast was just too overcooked
I added a few drops of liquid smoke, a few potatoes,a couple turnips, and some celery very good Thank You for sharing.
This is the best roast recipe! My whole family loves it. However, I do not reccomend eliminating the onion soup mix to reduce the sodium content. You need that salt to tenderize the meat. My husband and I are both on low sodium diets so this is only made at Christmas. I also add golden mushroom soup and it makes the BEST gravy!
I love this recipe. Every time I make it we finish every last drop!
I have made it twice and both times it was a hit!
this came out terrible – I followed the directions and really dried out and flavorless.
Loved this,I used more garlic and forgot the onions but it was delicious
I made this for dinner tonight and it is fantastic! I made a couple of changes. Along with the consummé mixture I added a cup of red wine and a half cup of water. I also added potatoes with the carrots. When the roast was done I drained the rich sauce into a pan and added a slurry of flour and cold water. It made the most wonderful, rich gravy! Can’t wait until tomorrow night’s leftovers!
I used a chuck roast and it turned out amazing! This is a keeper for sure. Next time I will try decreasing the total cooking time by 30 minutes (but still allow at least 45 minutes with the veggies). I added 2 onions, 2 cups of sliced mushrooms, more carrots and 2 cans of potatoes. (I have never used canned potatoes; but it turned out to be a great option to save time.) TOTALLY DELICIOUS!! My guest went away stuffed and happy.
This is by far the best oven roast recipe. It turned out tender enough to cut with a fork and flavor was excellent!!
Very tasty flavor but my potatoes did not come out tender nor did my meat. Next time I would add the potatoes right from the start. I’m not sure how to make the meat more tender. However, the juices made for a wonderful gravy.