Oven Bag Rump Roast

"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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photo by CulinaryQueen photo by CulinaryQueen
photo by CulinaryQueen
photo by Dorel photo by Dorel
photo by Dorel photo by Dorel
Ready In:
1hr 45mins
Ingredients:
11
Serves:
10
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ingredients

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directions

  • NOTE: This recipe is adjustable to all sizes of roasts.
  • Preheat oven to 350°F.
  • Shake flour in bag and place it in 9X13 inch baking pan.
  • Roll top of bag down and add tomato sauce, water, instant bullion powder, salt and pepper taste.
  • 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.
  • Turn bag gently to coat roast and vegetables with sauce.
  • 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.
  • 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.
  • Serve with juices spooned over vegetables and roast.

Questions & Replies

  1. what should the inside temperture of the roast be
     
  2. Do you cook it fat side up?
     
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Reviews

  1. I didn’t use the tomato sauce. Also stuffed the rump roast with garlic cloves and seasoned well prior to browning on all sides (drizzled with olive oil). I cooked my 4lb roast in an oven bag with half a can of beef broth like always, on 350 degrees for 3 hours, adding the remaining can of beef broth, sliced carrots, dried parsley flakes and baby red potatoes during the last hour of cooking. (Also added chopped onion, celery, red and green bell peppers and minced garlic in the bag prior to placing in the oven). The oven bag keeps the roast juicy, and makes it very tender. Always shake a tablespoon of flour in the oven bag first and cut five or six small slits on top of the bag before putting the roast in. Comes out delicious every time!!! We enjoy it over rice with garlic toast!
     
  2. 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.
     
  3. 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!
     
  4. 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!
     
  5. Couldn't be any easier! Cleanup's a breeze.
     
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Tweaks

  1. I usually put my meat in a bag in the oven all usually is moist and tender! BUT not the rump roast .... Still tough!!
     

RECIPE SUBMITTED BY

<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
 
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