Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition


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


Most Helpful

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.

Annacia June 14, 2012

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!

dougsingletary July 08, 2010

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!

CulinaryQueen October 22, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a