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    You are in: Home / Recipes / Oven Bag Rump Roast Recipe
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    Oven Bag Rump Roast

    Oven Bag Rump Roast. Photo by CulinaryQueen

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Dorel's Note:

    This is one of my adopted recipes. This is suitable for any size roast just adjust the veggies for amount you want to serve. I didn't have new potatoes, I just halved regular Yukon God potatoes. I used an Oven Bag for this and roasted to 140°F and it came out nice and tender.

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    Units: US | Metric


    1. 1
      NOTE: This recipe is adjustable to all sizes of roasts.
    2. 2
      Preheat oven to 350°F.
    3. 3
      Shake flour in bag and place it in 9X13 inch baking pan.
    4. 4
      Roll top of bag down and add tomato sauce, water, instant bullion powder, salt and pepper taste.
    5. 5
      Squeeze bag to mix up, being careful not to put hole in it. Place roast in bag and add quartered carrots, onions, celery, potatoes and peppers.
    6. 6
      Turn bag gently to coat roast and vegetables with sauce.
    7. 7
      Close bag with tie and place about 6 (1/2") slits in top of bag If you have an electronic thermometer set it for 140°F and insert through one of the slits into roast.
    8. 8
      Bake 1 3/4 hours to 2 1/4 hours or until thermometer signals ready; remove and let rest about 20 minutes before removing to plate; Snip off strings.
    9. 9
      Serve with juices spooned over vegetables and roast.

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    Ratings & Reviews:

    • on June 14, 2012


      This is very tasty. I would have preferred the gravy a little less tomato-y. Maybe 1/2 tomato sauce and 1/2 beef broth. That said, the meat came out tender, moist and med done @ 1hr 45 mins (3 lb roast). I bought a pkg of 2 oven bags on an impulse at least two yrs ago and when I was looking for a rump roast recipe this morning and came across it was a "hot damn" moment and I opened the pkg. So glad that I found this and I'll be using it again.

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    • on July 08, 2010


      This is wonderful. I've always used an oven bag for rump roast, but the tomato gravy was a nice change. Didn't have tomato sauce, so I used 1 can of condensed tomato soup. Definitely a keeper!

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    • on October 22, 2006


      I had to make a couple of changes due to lack of some items. I used a small can of tomato puree and diluted it with water to make the 14 oz. I didn't put the potatoes in the pan as I was making mashed taters. I also didn't have an oven bag, so I just covered the pan tightly with a layer of damp greaseproof paper and tin foil. The meat was delicious and tender. Cooked it for 3 hours at 160C/325F. Definitely a keeper!

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    Read All Reviews (4)


    Nutritional Facts for Oven Bag Rump Roast

    Serving Size: 1 (221 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 148.7
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 48.3 mg
    Total Carbohydrate 33.4 g
    Dietary Fiber 4.4 g
    Sugars 3.5 g
    Protein 4.0 g

    The following items or measurements are not included:

    boneless beef rump roast

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