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Make enough to have leftovers

Roast Beef RecipeI don’t know about you, but I like to make a big meal at least twice a week so there will be leftovers for a couple of days. I’m like all moms everywhere. I need quick and easy meals to cook during the busy week. That’s where this roast beef recipe comes in handy. It’s delicious and nutritious. I make it a few times a month. The prep work and clean-up are easy.

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3 – 3 ½ lb bottom round roast or chuck roast
1 bag (16 oz) peeled baby carrots
10 cut potatoes
medium onion, cut into quarters
1 tbs flour
Oven roasting bag
2 packets Crock-Pot Savory Pot Roast Seasoning Mix
16 oz beef broth
2 cups of water

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Preheat oven to 325 F°


You can make as many vegetables as you would like. I prep enough potatoes, onions and carrots to put in the cooking bag. I always cut up enough vegetables so there will be some leftover for at least a couple of days. This is one of my families favorite meals.

Wash all of your vegetables thoroughly.


Peel the potatoes. Wash the potatoes again to ensure all of the dirt is gone. Cut the potatoes in halves a few times. Cut the onion in quarters. Directions on how to cook extra vegetables that will not fit in the bag are at the end of this post.


Mix the Crock-Pot seasoning with 1 cup of the beef broth. Mix well. Put the bag into a 13x9x2 pan. Add the roast beef and vegetables to the bag. Pour the seasoning mixture over the top. Close oven bag with nylon tie; cut six ½ inch slits in top.

roast beef


Bake for 2 ½ – 3 hours

Let the roast beef and vegetables sit for 10 minutes before you open the bag too. This process seals in the juices.

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**Directions for making extra vegetables on the stove**

Put the onion, potatoes, and carrots in a large pot. Mix the other packet of Crock-Pot seasoning with 1 cup of beef broth. Add enough water to cover the vegetables. Bring the water to a boil. Reduce heat and simmer until the vegetables are tender.

I always make a skillet of cornbread to go with this meal. I have been making this roast beef recipe for many years. It has always been one of my families favorites. I have made it in the oven with and without a bag. I have made it in a slow cooker. It’s good no matter what you cook it in. My favorite way is using a turkey-sized Reynold’s cooking bags. I love being able to lift the bag out of the cooking pan without leaving behind a dirty pan to wash.



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Leslie from We're Bright At Home






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