Oven Bag Rump Roast
Transform your next family dinner with this incredibly flavorful and tender Oven Bag Rump Roast recipe! Made with a perfectly seasoned 4-pound rump roast rubbed in a fragrant mix of garlic, olive oil, dried thyme, and rosemary, this dish delivers robust, mouthwatering aromas straight from the oven. Cooking the roast in an oven bag ensures ultimate juiciness while surrounding it with hearty carrots, potatoes, and sweet onions for a complete one-pan meal. With beef broth added for extra richness and the convenience of minimal cleanup, this roast cooks to perfection in just 2 hours. Perfect for holidays, gatherings, or Sunday dinners, this Oven Bag Rump Roast is your go-to recipe for a stress-free yet impressive main course that will wow your guests.
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Recipe Information
Ingredients
- 4 pounds rump roast
- 1 large onion
- 4 carrots
- 4 medium potatoes
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon flour
- 1 oven bag
Instructions
Preheat your oven to 325°F (165°C).
Peel and slice the onion into thick rings. Set aside.
Cut the carrots and potatoes into large chunks. Set aside.
In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper to form a seasoning paste.
Rub the seasoning paste all over the rump roast, ensuring it is well-coated.
Add 1 tablespoon of flour into the oven bag, then shake the bag to coat the inside evenly. This will help prevent the bag from bursting.
Place the oven bag in a large roasting pan. Lay the onion rings on the bottom of the bag to create a bed for the roast.
Add the seasoned rump roast to the bag, placing it on top of the onion rings.
Arrange the carrots and potatoes around the roast inside the bag.
Pour 1 cup of beef broth into the bag for moisture and additional flavor.
Seal the oven bag using the provided tie, then cut 6 small slits in the top of the bag to allow steam to escape.
Place the roasting pan in the preheated oven, ensuring the bag does not touch the sides or top of the oven.
Cook for approximately 2 hours, or until the rump roast reaches an internal temperature of 135°F (57°C) for medium-rare, or your preferred level of doneness.
Once cooked, carefully remove the roasting pan from the oven and let the roast rest inside the bag for 10 minutes before opening to allow the juices to redistribute.
Carefully cut open the bag, being cautious of the steam, and transfer the roast and vegetables to a serving platter.
Serve hot and enjoy your tender, flavorful oven bag rump roast!
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.0 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 10.0 mg | 55% | |
| Potassium | 1853 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
