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Beef: Chuck or Rump Roast in a Cooking Bag Recipe

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This recipe for Beef: Chuck or Rump Roast in a Cooking Bag is from Bramley Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup flour
1 large size Reynolds Oven Cooking Bag
1 can (8 oz.) tomato sauce
1/2 cup water
1 tsp instant beef bouillon
1/4 tsp pepper
3 to 4 lb chuck or rump roast
4 medium red potatoes, quartered
3 medium carrots, quartered
3 stalks celery, cut in 1" slices
2 medium onions, quartered
Directions:
Directions:
Preheat oven to 325º.

Shake flour in oven cooking bag. Place bag in a 13" x 9" baking pan that is at least 2" deep. Add tomato sauce, water, bouillon, and pepper. Squeeze bag to blend ingredients. Add roast to bag. Place vegetables in bag around roast. Close bag with nylon tie and make six 1/2s in top of bag. This is very important! This prevents steam to escape bag during cooking process. Tuck sides of bag into pan. Make sure that none of the bag touches the heating elements, sides, or top of oven. Bake 2 to 2 1/2 hours or until meat thermometer registers 170º.

Be very careful of steam when cutting bag open.
Number Of Servings:
Number Of Servings:
6 to 8 servings
Personal Notes:
Personal Notes:
I really like using cooking bags because it keeps the meat moist; because of only one pan for entire meal; and because of the ease of clean-up.

 

 

 

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