Roast Beef in a Bag
Experience the ultimate in tender, flavorful comfort food with this juicy Roast Beef in a Bag recipe! This foolproof method uses an oven roasting bag to lock in moisture and create a perfectly seasoned roast infused with the rich aromas of garlic, rosemary, and thyme. The beef is nestled atop a hearty medley of carrots, baby potatoes, and onions, soaking up the natural juices and savory beef broth for an effortlessly delicious one-pan meal. Ready in just a few easy steps, this recipe minimizes cleanup and ensures consistently juicy results every time. Perfect for Sunday dinners, holidays, or when you want a no-fuss but showstopping main course, this Roast Beef in a Bag is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 3 lb Beef roast (e.g., chuck, rump, or sirloin)
- 4 cloves Garlic cloves, minced
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper, freshly ground
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
- 4 large Carrots, peeled and cut into chunks
- 2 large Yellow onions, quartered
- 1.5 lb Baby potatoes
- 1 cup Beef broth
- 1 piece Oven roasting bag
Instructions
Preheat the oven to 325°F (165°C).
In a small bowl, combine the minced garlic, olive oil, salt, pepper, rosemary, and thyme to create a flavorful herb rub.
Pat the beef roast dry with a paper towel, then rub the herb mixture evenly over the entire surface of the roast.
Place the oven bag in a large roasting pan, ensuring the open end faces up. Add 1 tablespoon of flour inside the bag, close the bag, and shake it to evenly distribute the flour. This prevents the bag from bursting during cooking.
Place the prepared vegetables (carrots, onions, and baby potatoes) inside the bag, forming a base for the roast.
Carefully lay the seasoned roast on top of the vegetables. Pour the beef broth into the bag for added moisture and flavor.
Close the oven bag using the supplied tie, and cut 6 small slits in the top of the bag to allow steam to escape.
Roast in the preheated oven for approximately 2 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer to check doneness.
Once cooked, carefully remove the roasting pan from the oven and let the beef rest inside the bag for 10–15 minutes.
Cut open the bag, being cautious of the hot steam, and transfer the roast and vegetables to a serving platter. Slice the beef against the grain and serve with the roasted vegetables.
Nutrition Facts
Calories |
4444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.6 g | 352% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6679 mg | 290% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 31.0 g | ||
| Protein | 322.9 g | 646% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 8511 mg | 181% | |
*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.
