Best Oven Bag Rump Roast Recipes

OVEN BAG RUMP ROAST image

Number Of Ingredients 11

8 whole potatoes,
3 peeled medium-size carrots.
1 chopped green pepper.
1 large cooking bag for ovens, preferably one that measures 14-inches by 20-inches. To give the dish richer taste and flavor.
3 stalks of celery.
2 quartered medium-size onions.
1 teaspoon of beef bouillon powder.
1/2-cup water.
14-ounces of tomato sauce. (Otional)
1/2-cup flour.
4 pounds of beef rump roast without the bones.

Steps:

Set the oven to 350 degrees Fahrenheit. While this is taking place, get the cooking bag and place the flour inside. Shake and then place the bag in a baking pan. Open the bag and place inside pepper, salt and bouillon powder. Add the water and tomato sauce as well. After that, place the green pepper, sliced potatoes and celery. The onions and carrots must soon follow. Seal the bag and put some slits at the upper part of it. Place the baking pan inside the oven for at least two and a half hours to cook. Remove from the oven. Allow the dish to cool for some time before serving. Get a nice clean plate and then put the roast on top of it. Pour over some juices for added taste and flavor.

Oven Bag Rump Roast image

Provided by Dorel

Categories Weeknight

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11

4 lbs boneless beef rump roast
1/2 cup flour
1 (1 -14 ounce) can tomato sauce
1/2 cup water
1 teaspoon instant beef bouillon powder
2 medium-size onions (peel and quarter)
3 stalks celery (cut in 1" pieces)
1 whole green peppers (chopped) or 1 whole red pepper (chopped)
3 medium-size carrots (peel and quarter)
8 whole new potatoes
1 large oven cooking bag (14"X20")

Steps:

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.