Roast Beef In A Bag Food

SEASONING FOR BEEF POT ROAST IN A BAG

Steps:

• Sprinkle salt, pepper and garlic salt to taste on both sides of roast. Place roast in bag. In a small bowl combine first nine ingredients. Mix well.
• Combine cornstarch and water and stir until smooth. Pour over roast and top with sliced onions. Tie bag and turn roast upside down and shake so seasoning covers all while holding sliced onion on top. Return to pan, being sure to move onion back to top of roast.
• Poke about 5 small holes in top of bag and bake at 350 for 2 hours or until top is a bit brown and roast is tender.

ROAST BEEF IN A 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.

BAG 'N SEASON® POT ROAST

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.

CAJUN ROAST IN A BAG: JUSTIN WILSON STYLE

Steps:

• Remove roast from fridge and rest on counter for 10 minutes. Pre-heat oven to 350*F.
• Place flour into oven bag and shake vigorously to dust the inside (leave flour inside bag).
• Put small slices about a 1/2 inch deep into the top of the roast. Place a garlic slice down into each hole. Sprinkle all sides of roast with salt and cayenne pepper. Mix together wine and worcestershire.
• Set bag on its side inside of a 13x9 baking dish and open the end wide. Place roast inside of bag. Place veggies over and around roast. Add wine/worcestershire mix over and around roast. Use zip tie that comes with the oven bag to seal it closed. Cut several slits (about 6) in the "top" of the bag for steam to escape.
• Bake for 3 hours. Remove pan from oven. Carefully open tied end of bag and remove roast and veggies to a platter and tent with foil for approx 10 minutes. Reserve juices in the bag if you wish to make gravy*.
• *If making gravy, carefully strain while pouring bagged juices into a saucepan and add desired amount of beef broth to make the gravy and heat over high flame. Thoroughly combine a small amount of cornstarch with some cold water. Once broth and juice are boiling, slowly add cornstarch and water mixture (stirring constantly), using only enough cornstarch and water mixture to reach desired consistantcy. Boil (while stirring) for 2 minutes.
• Serve and enjoy!

PERFECT POT ROAST IN A 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.

OVEN BAG POT ROAST

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).

OVEN BAG RUMP ROAST

Steps:

• 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 bag If 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.