Prep 10 mins
Cook 2 hrs
I love the seasonings that come in a pot roast bag but I was out of them so I came up with this and think it's a ringer for a very moist and tasty pot roast.
- 22.18 ml Accent seasoning
- 14.79 ml grated onion, with juice
- 14.79 ml minced garlic
- 22.18 ml paprika
- 29.58 ml minced red bell peppers
- 29.58 ml minced green bell peppers
- 14.79 ml dried parsley
- 2.46 ml dried mustard
- 29.58 ml minced carrots
- 14.79 ml cornstarch
- 236.59 ml water
- 1 large oven cooking bag
- 1 medium arm roast or 1 medium chuck roast
- 1 small onion, sliced into thin rings
- garlic salt
- Sprinkle salt, pepper and garlic salt to taste on both sides of roast. Place roast in bag. In a small bowl combine first nine ingredients. Mix well.
- Combine cornstarch and water and stir until smooth. Pour over roast and top with sliced onions. Tie bag and turn roast upside down and shake so seasoning covers all while holding sliced onion on top. Return to pan, being sure to move onion back to top of roast.
- Poke about 5 small holes in top of bag and bake at 350 for 2 hours or until top is a bit brown and roast is tender.
Outstanding! I love cooking in oven bags because of the ease of clean up. I used all the ingredients listed but combining them I made a few changes. I added all the spices, grated onion, red pepper, and green pepper. I place the roast into the oven bag and then rub the spice mixture on top and sides of roast. I then placed bite size potaotes, carrots, celery and onion rings on side of roast. Next, I combined the cornstarch and water and poured mixture over vegetables only. To cook roast, I placed roast onto a cookie sheet and placed in the oven for the 350 degrees and 2 hours. This was a great way to cook the roast. Tender, juicy and easy clean up.
I made this for our supper a couple of nights ago and was unsure about it because the last time I tried a online recipe, it was a failure. This one was different than all of the others...Sooo good! I added potatoes and carrots after the meat turned a bit brown and 1 tablespoon corn starch mixed in about 3/4 cup water to make a gravy. I didn't add red bell because I didn't have any, but all the same the chuck roast recipe in an oven bag was better than I have ever cooked before! We have always had rice to put our gravy and vegetables on, but not this time because we wanted as much of this gravy as possible on our potatoes and carrots. Another thing is that the meal was just like a picture! Thanks for this delicious recipe, you have turned me into a believer about online recipes!
Oh, my dear...you've hit the nail on the head for this one. Just like the packaged pot roast baggie mix... YUM! Made for French Forum's Herb of the Month-Paprika.