Beef Pot Roast (Oven Bag)

A hearty dinner with this Oven Bag Pot Roast is what you need on laid-back Sunday. Juicy chunks of beef with delicious succulent veggies roasted to perfection will sure have everyone going for seconds.

1 (4-5 lbs) beef chuck roast
3 carrots, peeled and sliced
1 lb baby red potatoes, cut into halves
1 red onion, cut into chunks
2½ tsp. Adobo all-purpose seasoning, divided
2 tsp. onion powder, divided
2 tsp. garlic powder, divided
2 tsp. ground paprika, divided
2 tsp. dried rosemary, divided
3 sprigs fresh thyme
1½ cups Italian dressing
1 turkey-size oven bag

Season side 1 of the roast with 1 tsp. Adobo all-purpose, 1 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. paprika and 1 tsp. rosemary.

Season side 2 of the roast with 1 tsp. Adobo all-purpose, 1 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. paprika and 1 tsp. rosemary.

Lay oven bag in a large roasting pan and add seasoned roast. Add potatoes, onion chunks, carrots and thyme.

Pour Italian dressing over roast and sprinkle ½ tsp. Adobo all-purpose seasoning over the potatoes, carrots and onions.

Tie or seal the oven bag.

Cook in the preheated oven for 4 hours.

Remove from the oven, cut a small slit in the bag to let the air escape. Untie the bag and serve on a platter while hot.

Makes 6 servings.