One of our favorite meals has always been Pot Roast. Especially, the roasts that Mom would cook, when we were younger. Her roast was always super moist and juicy.
That of course, was because, Mom believed heavily in Turkey Bags for Thanksgiving, or similar bags for any other type of meat.
Cooking Bags are incredible. Not only do they cook the meat in half the time; but, they also seal in their juices. The meat cooking in one of these bags are always moist and juicy. And our roast is no exception.
Sometimes, after work, many people don't feel like cooking a huge meal, that will take a long time to prepare.
That's why this recipe is one of our favorites.
We merely toss all of our ingredients into our bag, place in our oven, and dinner is ready! The longest part of the process is the cooking time.
our preparation time is only about 5 minutes and our meal is a very hearty one.
Our actual baking time is anywhere from 2-3 hours, depending on temperature settings, your oven, and your time constraints.
This week's ingredients include:
- 2 lb. Chuck Roast
- 1 Onion
- 1 lb. of Peeled Baby Carrots
- 1 - 8 oz. can of Mushrooms
- 1 tsp. Italian Seasoning
- 1 tsp. Garlic Powder
- 1 tsp. of Chili Powder
- 1 tsp. Cumin
- 1 tsp. Ground Black Pepper
- 1 Oven Bag
- 1/2 Cup of Reduced Sugar Ketchup
We'll begin by preheating our oven to 325°F degrees, lining our baking pan with non-stick aluminum foil, and then placing our oven bag on the pan.
Next, we'll place our roast inside the center of our bag.
We'll then, cut our onion into 4 pieces and will place them in our bag, along with our package of carrots.
We'll then, sprinkle all of our spices over our beef roast and will pour the entire can of mushrooms and liquid over our spices.
The oven bag package calls for a little bit of water to be included with the roast.
However, we've found that using the mushroom juice from our can, creates the same effect and offers our roast more flavor.
The extra amount of juice also seems to keep our roast moist, in the end.
For additional flavor, we'll add 1/2 cup of Reduced Sugar Ketchup over the top of our roast and will twist our bag closed with the plastic coated wire tie, that accompanies our bag.
We now want to cut a tiny slit on top of our bag, to allow the steam to escape during our baking process.
Next, we'll place our roast in our oven on 325F and will bake for 2-3 hours or until our water in our bag appears to have evaporated and our meat has fully browned.
A meat thermometer may also be used to check doneness.
Pot roasts are usually finished cooking when its center reaches a temperature of 170F degrees.
COOKING TIP: Cooking the meat on a lower temperature for a longer period of time will allow your roast to taste more moist.
When our roast has fully cooked, we'll remove from our pan from our oven.
We'll then, allow our meat to rest for about 10-20 minutes before opening our bag and slicing.
COOKING TIP: Allowing any meat time to rest after baking will allow less juice to escape, while slicing. The roast will then be juicier and tastier.
After our roast's allotted resting time has passed, we'll open our bag, scoop our vegetables into a bowl, and will place our meat on a plate for slicing.
Next, we'll slice our roast into thin slices, cutting across the grain of our meat.
(If the roast's grains appear to run vertically (up and down the meat), we'll cut horizontally or vica versa.)
COOKING TIP: Cutting the roast across the grain will allow your meat to taste more tender.
Presto!
Our roast is ready to be devoured! When we were kids, our mothers would serve their roasts with creamy mashed potatoes.
However, to save on carbs, we enjoy serving our roast with our Cheesy Smashed Cauliflower.
Our roast will usually last for 2 or 3 dinners, depending on how much midnight snacking is accomplished. 🤣
We hope you all enjoy our Pot Roast dinner as much as we do.
From our kitchen to yours ~
Enjoy!
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