Easy Pot Roast

1.5 hours in my experience cooked it well done, definitely shorten the time if you want more red. Super delicious, super easy, super quick! Makes great gravy from the liquids in the bag too.

Yes I omitted mushroom soup, added celery soup, added 2 small onions, and extra 1/2 cup of water. No salt added. Yummy

Only difference was I had 2lbs instead of 4. Used one cup of water. Not tender at all. Tough.

What a great idea using the oven cooking bag. Much better than cooking in the crock pot. After scoring the meat on a side, I sprinkled it with a combination of 1 teaspoon each of onion powder and garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. I also added sliced mushrooms to the veges. Used beef broth instead of water. It was by far the best pot roast I have made.

I added corn

My husband made this recipe. Don’t know if it is the cut of meat we bought or what, but it is 2 hours now and the meat is pink inside and very chewy. I think the recipe requires a lot more time. I am ready for dinner, and now will have to wait at least another hour or so for it to be tender. The carrots and potatoes are cooked, we will see if they get too mushy. I think it should be cooked at 350 degrees the whole time. Hoping the flavor is good.

Yum alert!!!! Super easy & had all ingredients in the pantry! Served dinner in under 3 hrs! Used 3-lb roast, baked for 2.5-3 hrs in the oven at 325 degrees, added can of cream of mushroom, 1 lb of baby carrots, 1 lb baby potatoes, instead of water, used 1 can of french onion soup ALL in a roasting bag for easy clean up! Thank you for posting this recipe!

This was quick and great!I added mushrooms and instead of 2 cups water i did 1 cup water 1 cup beef broth

A bit of a prep, but it was easy once you finish chopping the veggies, and it tasted terrific. The au jus it makes is pretty good, but next time I’m gonna try adding some cream of mushroom soup to get a nice gravy.

My husband and I love this recipe! It is his absolute favorite. I do cook it in the crock pot, so it’s nice and tender after about 8 hours on low. I took the advice of other raters and used a can of beef broth. I also seasoned the meat with some cajun seasoning (Tony Chachere’s is my favorite) before placing it in the crock pot. I add the veggies halfway through the cooking time, just so they don’t get mushy and overcooked. The “gravy” it makes is good over rice or mashed potatoes. The meat is just so tender and this recipe is so easy!

Easy to make, short list of ingredients. I am not a very good cook, and I was looking for something simple that would not be very time consuming. This fit the bill perfectly. One caution- the meat I started with was about 1/2 a LB heavier than the recipe called for, so we had to cook it about an extra half hour. Be sure you make changes in cooking time for things like that.

This was not hard at all.

Great recipe. I usually marinade it for a few hours and leave it in the oven for 2 hours because of other reviews, but I find it to be fantastic.

I made this recipe, without deviating, for our Christmas dinner. I was not impressed. The chuck roast weighed 3.5 lbs and I put in potatoes and carrots. I heated the oven to 350 and then reduced it to 300 when I put the roast in. At 1.5 hrs the veggies didn’t appear to be done, so I left it in the oven another 15 mins. I let it sit for about 10 mins b4 cutting it and it was NOT tender and did not fall apart. Additionally, the veggies were not fully cooked. Needless to say, I was VERY disappointed…thankfully there was two of us for Christmas dinner.

Very good, very tender beef with great flavor. My husband loved it!

I have a question. Does a bag have to be used? Can I use a dutch oven or foil covered pan instead? I’ve had bags melt so I don’t use them.

This roast was very easy! It took a bit longer to cook though, at the 1.5 hour mark it was still very rare so i had to turn the temp up for another half hour to finish the cooking in time for dinner. It was a bit tough, but that was probably my fault. Other wise it was amazing and very tasty. Before adding the veggies gave it a sprinkle of Nature Seasons (i put it on every meat dish i cook), gave it a nice addition of flavor.

This is a great recipe! I’ve tweaked it a bit and use an electric pressure cooker to make it. I brown the roast on both sides in a little olive oil. Mix up a can of cream of mushroom soup, half a can of water, the dry onion soup mix and the worcestershire sauce. Then I put mushrooms (canned if I don’t have fresh), carrots and potatoes and a bay leaf on top of the roast. Add the soup mixture over it all. It cooks on high pressure for a little over an hour and the roast comes out so tender and juicy and the gravy is awesome! My husband loves it and asks me to make it at least every other week!

Flavor was good but following this recipe exactly leaves the meat VERY tough. (My husband said, “just think of it as a steak”) Pot roast must be cooked more slowly at a lower temperature.

Really easy but if you want tender meat you’ll have to cook for 4 hours or chop up meat first 🙂

Excellent! I also added a can of cream of mushroom soup, everyone loved it!