Roast Beef In A Bag Recipes

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ROAST BEEF IN A BAG



Roast Beef in a Bag image

This is the easiest recipe ever....and I dont cook roast beef any other way because no matter what, you end up with a wonderfully moist roast every time. Oh yeah and there is no oven mess to clean up afterwoods.

Provided by Stardustannie

Categories     One Dish Meal

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 bolar roast
1 (45 g) packet French onion soup mix
1 oven cooking bag

Steps:

  • Place dry soup min in bag and shake.
  • Put beef in bag and roll around to coat.
  • Seal bag (do not pierce)and place in moderate oven.
  • Cooking time will depend on how you like your beef cooked.
  • I like mine well done -- dont worry it will be moist and flavoursome.
  • Let sit for 5 minutes.
  • Remove meat from bag, reserve juices to make the worlds best gravy!
  • note: This recipe is best for a bolar roast. Topside etc. is a bit too lean and wont turn out as tender.

Nutrition Facts : Calories 34.1, Fat 0.6, Cholesterol 0.6, Sodium 903.5, Carbohydrate 6.8, Fiber 0.7, Sugar 2.2, Protein 0.8

BAG 'N SEASON® POT ROAST



Bag 'n Season® Pot Roast image

Savor the homemade taste of tender pot roast and vegetables. The roasting bag makes the clean up quick and easy.

Provided by McCormick

Categories     Entrees,

Yield 8

Number Of Ingredients 6

1 package McCormick® Bag 'n Season® Pot Roast
3 to 4 pounds chuck, bottom round or rump roast trimmed
1/4 cup water
2 cups cut-up fresh potatoes (about 1-inch pieces)
1 cup cut-up fresh carrots (about 1-inch pieces)
1 cup cut-up fresh onions (about 1-inch pieces)

Steps:

  • Preheat oven to 350°F. Arrange opened Cooking Bag in 13x9-inch baking pan or dish. Place roast and vegetables into bag.
  • Stir Seasoning Mix and water until well blended. Pour over roast. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.
  • Bake in lower half of oven 2 hours. Remove from oven. Let stand 5 minutes. Cut open bag. Serve roast and vegetables with pan juices. If desired, thicken juices for gravy or serve with prepared McCormick® Brown Gravy.

Nutrition Facts : Calories 277 Calories

PERFECT POT ROAST IN A BAG



Perfect Pot Roast in a Bag image

After 27 years of "trying" I was finally able to make the Pot Roast that my entire family LOVED. From the fork tender beef, to the golden brown potatoes and gravy, this recipe needed to get written down!

Provided by k.a.adams

Categories     One Dish Meal

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 lbs beef shoulder (it must be this cut!)
1 large onion, sliced
1 cup beef stock
1/2 cup flour
salt and pepper
3 large carrots (cut into 2 in pieces)
4 large russet potatoes (peeled and quartered)
2 tablespoons olive oil
1 oven cooking bag

Steps:

  • Turn oven to 325 degrees.
  • Shake salt and pepper into the flour. Put flour on paper plate and then place meat on the plate - turning to cover all sides with the flour. In a pan hot with about 2Tbl olive oil, brown meat well on all sides. This should take about 10 minutes.
  • Prepare roasting bag by shaking 1 TBL flour in bag, set bag in 2 in deep oven safe pan.
  • Place a few onion slices in bottom of bag, followed by the browned roast. Place remaining onion slices on top of roast. Pour the beef stock over the Roast and seal the bag. Cook on middle rack of oven for 2 hours.
  • After 2 hours, Remove all but 1/2 C of roast juices from pan (I used to make gravy) Place sliced carrots around roast, place potatoes on top of carrots, reseal bag and cook an additional 2 hours.

Nutrition Facts : Calories 442, Fat 7.5, SaturatedFat 1.1, Sodium 284.6, Carbohydrate 85.1, Fiber 10.7, Sugar 7.1, Protein 10.7

OVEN BAG POT ROAST



Oven Bag Pot Roast image

Tasty pot roast adapted from another recipe on this site. This is great served with French bread to dip in the gravy.

Provided by Michelle Watkins

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 15

½ cup all-purpose flour
ground black pepper to taste
1 pinch paprika, or to taste
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
3 pounds chuck roast
¼ cup butter
1 (10.75 ounce) can condensed beef consomme
1 cup water
1 ½ (1 ounce) envelopes dry onion soup mix
5 cloves garlic, peeled
1 teaspoon Worcestershire sauce
2 carrots, chopped, or to taste
¼ onion, chopped, or to taste
3 mushrooms, sliced, or to taste

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).

Nutrition Facts : Calories 354.3 calories, Carbohydrate 13.2 g, Cholesterol 94.1 mg, Fat 21.3 g, Fiber 1.3 g, Protein 26.6 g, SaturatedFat 9.9 g, Sodium 772.8 mg, Sugar 2 g

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