Oven Bag Rump Roast

  • Prep Time: 15 mins
  • Total Time: 1 hrs 45 mins
  • Servings: 10
  • About This Recipe

    “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

  • 4lbsboneless beef rump roast
  • 1/2 cupflour
  • 1 (1 -14ounce) can tomato sauce
  • 1/2 cupwater
  • 1teaspooninstant beef bouillon powder
  • 2medium-sizeonions( peel and quarter)
  • 3stalkscelery( cut in 1″ pieces)
  • 1whole green peppers (chopped) or 1wholered pepper( chopped)
  • 3medium-sizecarrots( peel and quarter)
  • 8wholenew potatoes
  • 1largeoven cooking bag( 14″X20″)
  • 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 bagIf 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.
  • Reviews

  • “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.”

  • “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!”

  • “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!”

  • “Couldn’t be any easier!Cleanup’s a breeze.”

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