Slow Roasted Round Bottom Pot Roast

Slow Roasted Round Bottom Pot Roast


Guaranteed the juiciest pot roast recipe around!


4 pounds bottom round
1 bag baby carrots
1 bag frozen green beans
2 onions (medium, quartered)
1 box brown mushroom (sliced)
2 seasoning (packs McCormick Pot Roast)
1/2 cup water (slightly more)
1/4 dry red wine (slightly more)
2 tablespoons extra-virgin olive oil
sea salt
6 potatoes (white, quartered or 1 small bag red potatoes, quartered)


1Preheat oven to 350
2gently stab the round bottom throughout the meat.
3Grind sea salt and pepper corn onto bottom round and place into oven bag with vegetables. Place the bag into a roasting pan
4Make sure all produce is cleaned and preppred
5In a mixing measuring cup (over sized), combine water, olive oil, and 2 packs McCormick Pot Roast Seasoning .
6Pour mixture into bag over bottom round and vegetables.
7Tightly close, lift the bag, and carefully turn it from side to side letting the marinade move back and forth through out the bag. Then let sit at room temp for 45 minutes
8Place into oven and cook for 1 hour.
9After an hour pierce the bag with tiny knife slits in four different places.
10Let cook for another 2 and half to 3 hours
11Remove from oven, let sit for 30 - 40 minutes, cut open and remove bag (lightly pull from under meat and vegetables.). Slice & serve