Oven Bag Rump Roast Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.
• Melt butter in a large pot over medium-high heat; brown roast in the melted butter, about 5 minutes per side. Transfer roast to an oven bag and put into a 13x9-inch casserole dish.
• Whisk beef consomme, water, onion soup mix, garlic, and Worcestershire sauce together in a bowl; pour into the oven bag over the roast. Cut 6 small slits in the top of the oven bag for ventilation.
• Bake roast in the preheated oven for 1 hour 45 minutes; add carrots, onion, and mushrooms to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.

Steps:

• Season the meat well with salt and pepper, then heat some oil in a Dutch oven or large pan and brown the bottom round roast on all sides. (Before searing, you can also rub the meat with things like crushed garlic, fresh, chopped herbs and ground spices to add flavor - whatever you prefer.) Cook the roast in a large cooking pot, Dutch oven or slow cooker. Place a layer of chopped onions beneath the meat. Add liquid to the pot until it reaches 1/3 of the way up the side meat (water, beef broth, vegetable stock, wine, beer or a combination). Cook on low heat for several hours. (Cooking on low heat for a long period of time melts the fat and breaks down the connective tissue inside the meat, leaving it flavorsome and fork tender. Cooking it on a high heat for a shorter period of time would result in a much tougher, drier piece of meat.) • Oven: If you're cooking the roast in a Dutch oven, preheat the oven to 300 degrees F and slow roast the meat for 3 to 4 hours, depending on the weight. A 3 to 4 pound roast will typically take about 4 hours to cook - it's done when it reaches an internal temperature of 165 to 170 degrees F. • Slow Cooker: If you're cooking the roast in a slow cooker, it will take about 7 hours on the low heat setting. • Stove top: If you're cooking the roast on the stove top, you should use a heavy-bottomed saucepan and slowly simmer the meat over a low heat. Make sure to cover the saucepan to keep the meat nice and moist. Add the vegetables toward the end of cooking time to ensure that they are perfectly cooked. Remove the meat and set it aside to rest for 10 to 15 minutes, covered with foil. Use a slotted spoon to remove the vegetables from the dish to a bowl. Pour the pan juices into a small saucepan and simmer over low heat. If you want to thicken the sauce, whisk with a flour/water mixture; if you want to thin the sauce, add some beef broth, wine or water. Cut the roast by slicing it or pulling it apart with a fork.

Steps:

• Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
• Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• DO NOT USE A GLASS PAN FOR THIS RECIPE.
• Pre-Heat the oven to 500 degrees.
• Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
• Now Salt and Pepper the rest of the roast.
• Put the Roast in the oven and sear for 20 minutes.
• Then add the water, the chopped onion and reduce the temperature to 275 degrees.
• Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.