ROAST BAG RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BAG 'N SEASON® POT ROAST | MCCORMICK



Bag 'n Season® Pot Roast | McCormick image

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

Provided by McCormick

Prep Time 15 minutes

Cook Time 2 hours

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

OVEN BAG RUMP ROAST RECIPE - FOOD.COM



Oven Bag Rump Roast Recipe - Food.com image

This is one of my adopted recipes. This is suitable for any size roast just adjust the veggies for amount you want to serve. I didn't have new potatoes, I just halved regular Yukon God potatoes. I used an Oven Bag for this and roasted to 140°F and it came out nice and tender.

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 10 serving(s)

Number Of Ingredients 11

4 lbs boneless beef rump roast
1/2 cup flour
1 (1 -14 ounce) can tomato sauce
1/2 cup water
1 teaspoon instant beef bouillon powder
2 medium-size onions (peel and quarter)
3 stalks celery (cut in 1" pieces)
1 whole green peppers (chopped) or 1 whole red pepper (chopped)
3 medium-size carrots (peel and quarter)
8 whole new potatoes
1 large oven cooking bag (14"X20")

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.

Nutrition Facts : Calories 148.8, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 48.4, CarbohydrateContent 33.4, FiberContent 4.5, SugarContent 3.5, ProteinContent 4

More about "roast bag recipes"

ROAST BEEF IN A BAG RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 2 hours 5 minutes
Calories 34.1 per serving
  • note: This recipe is best for a bolar roast. Topside etc. is a bit too lean and wont turn out as tender.
See details


ROAST TURKEY | JAMIE OLIVER TURKEY RECIPES
From jamieoliver.com
Total Time 2 hours 25 minutes
Calories 249 calories per serving
  • GET AHEAD 1. Check the main turkey cavity for the bag of giblets; if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me. 2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves. 3. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish. 4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter. 5. Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in. 6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side. 7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper. 8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. ON THE DAY 1. Take your turkey out of the fridge 1 hour before it’s due to go in the oven. 2. Preheat the oven to 180°C/350°F/gas 4. 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown. 4. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. 5. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter and leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like. 6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date. CARVING THE TURKEY 1. Once the turkey has rested, it’s time to carve. There are two ways you can do this. - The first method is to remove the wings, slice the skin beside the legs, then pull out and chop the legs off. You can either slice or pull this brown meat – it’s so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go. - Alternatively, remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.
See details


JAMIE'S EPIC ROAST PORK | JAMIE OLIVER PORK RECIPES
My classic British roast pork is turning up the dial with flavours of the great American South. I’ve buddied it up with peaches, pumpkin, bay leaves and bourbon for a transatlantic fusion that’ll blow your mind. Featuring double crackling and thick, dirty gravy, this is one roast dinner you have to try.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 659 calories per serving
    1. Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
    2. Preheat the oven to 240°C/475°F/gas 9 (full whack).
    3. To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
    4. Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
    5. Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
    6. Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
    7. Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
    8. For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed ‘money bag’ parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
    9. Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
    10. Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
    11. Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
    12. Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
    13. To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
    14. Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
    15. Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.
See details


CONVECTION ROAST TURKEY BREAST | JUST A PINCH RECIPES
I am trying this in the toaster oven on the convection setting for the first time. I used Mesquite Marinade, but be creative use your favourite flavour. This recipe is for a turkey breast with the bone in and skin on. I prefer this because it will keep the meat juicer. It did the trick and this tasted scrumptious!!
From justapinch.com
Reviews 5
Category Turkey
  • Enjoy!
See details


SIMPLE ROAST TURKEY RECIPE - NYT COOKING
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
Cuisine american
  • Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
See details


YOUR NEW FAVORITE POT ROAST – INSTANT POT RECIPES
Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.
From recipes.instantpot.com
Reviews 4
Cuisine American
  • Slice roast against grain.
See details


OVEN BAG RECIPES FOR PORK – JUICY ROAST WITH CRISPY CRACKL…
14/6/2021 · Roasting pork in an oven bag completely transforms your regular Sunday dinner to a celebration. Whether you are cooking pork loin, shoulder, or just regular ham, the extra juicy meat that comes out of the bag will make everyone around the table smile and nod. A wise cook would always make sure that the pork ... Read more Oven Bag Recipes for Pork – Juicy Roast with Crispy Crackling
From kitchenexpert.org
See details


OVEN BAG POT ROAST RECIPE | ALLRECIPES
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 …
From allrecipes.com
See details


ROAST RECIPES | ALLRECIPES
Many of our potato salad recipes call for some mustard, but we've rounded up our very best recipes that pack a powerfully mustard-y punch. You'll find crowd-pleasing options for your next potluck, old-fashioned side dishes that'll satisfy the whole family, and restaurant-worthy ideas that'll impress everyone at your table in this collection of our best mustard potato salad recipes.
From allrecipes.com
See details


ROAST CHICKEN IDEAS: 35 RECIPES THAT COME OUT PERFECT ...
16/6/2021 · 35 Roast Chicken Recipes That Come Out Perfect Every Time Cathryn Jakicic Updated: Jun. 16, 2021 These versatile roast chicken ideas are …
From tasteofhome.com
See details


SOUR ROAST - TRADITIONAL GERMAN POT ROAST "SAUERBRATEN" ⋆ ...
In this post, I will publish two recipes for Sauerbraten: A traditional German Sour Roast and a version that one of my followers, Martin Par, sent me. He highly recommends his recipe and I think it is worth trying, too. So, thank you, Martin, for sharing your recipe with us and letting me publish it! Video for German Sour Roast
From mygerman.recipes
See details


REYNOLDS OVEN BAGS RECIPES FOR ROAST BEEF
Reynolds Oven Bag Recipes Beef. 1 hours ago 7 hours ago Reynolds Oven Bags Recipes For Roast Beef 2 hours ago Low carb Low cholesterol Low fat Low sodiumt How to Cook Pot Roast in Oven Using Oven Bags Reynolds 8 hours ago Step 1. PREHEAT oven to 325°F. Step 2. SHAKE flour in a Reynolds Kitchens® Oven Bag; place in 13x9x2-inch baking pan. Step 3. ADD water and soup mix to oven bag.
From share-recipes.net
See details


ROAST TURKEY BREAST IN A BAG RECIPE | CDKITCHEN.COM
Secure the bag with its nylon tie. Cut six 1-inch slits in the top of the bag. Place the bag in a 13-by-9-inch (3-quart) baking dish. Bake the turkey until it is deep golden brown and the meat is cooked through, 1 1/2 to 2 hours. Let the turkey rest in the bag …
From cdkitchen.com
See details


ROAST TURKEY BREAST IN A BAG RECIPE | CDKITCHEN.COM
Secure the bag with its nylon tie. Cut six 1-inch slits in the top of the bag. Place the bag in a 13-by-9-inch (3-quart) baking dish. Bake the turkey until it is deep golden brown and the meat is cooked through, 1 1/2 to 2 hours. Let the turkey rest in the bag …
From cdkitchen.com
See details


NINJA FOODI BONELESS PORK ROAST RECIPES
Ninja Foodi Boneless Pork Roast Recipes new www.tfrecipes.com. Pork Roast In Ninja Foodi Pressure Cooker Recipes trend www.tfrecipes.com. 2019-12-10 · Remove the roast …
From tfrecipes.com
See details


REYNOLDS OVEN BAG PORK LOIN RECIPES
Reynolds Oven Bag Pork Loin Recipes yakcook.com. 8 hours ago Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top. Cook the roast …
From tfrecipes.com
See details


INSTANT POT POT ROAST (SUNDAY POT ROAST) - FAVORITE FAMILY ...
11/10/2021 · Honestly, I think this pot roast turns out just as good, if not better, than most slow cooker pot roast recipes I have tried. It is full of flavor and perfectly tender and easy to shred. Crock Pot Pot Roast. All the above reasons have me hooked on making a pot roast …
From favfamilyrecipes.com
See details


CLASSIC ROAST BEEF RECIPE - SIMPLY RECIPES
20/1/2022 · Refrigerate leftover roast beef, wrapped in plastic or foil, about 3 to 5 days. To freeze, we recommend slicing it into portions for easier use later, but you can simply put the entire roast in the freezer. Cool to room temperature and double-wrap in plastic or foil, then, seal in a zip-top bag…
From simplyrecipes.com
See details


MAPLE-ROAST PARSNIPS | NIGELLA'S RECIPES | NIGELLA LAWSON
I’ve always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated at Christmas, I’ve remodelled slightly, …
From nigella.com
See details


BEST EVER SLOW COOKER ROAST - RECIPES THAT CROCK!
NOTES ON BEST EVER SLOW COOKER ROAST. We have made this dish in 6 quart slow cookers.; If you are looking for more roast crock pot recipes, check …
From recipesthatcrock.com
See details


THE PERFECT CROCK POT ROAST - RECIPES THAT CROCK!
28/12/2015 · The Perfect Crock Pot Roast really is my Momma’s recipe that I grew up on. I have tried TONS of roast recipes, and even though I have tried some pretty fantastic recipes…
From recipesthatcrock.com
See details


CENTER CUT PORK LOIN ROAST RECIPES OVEN
Low Carb Pork Loin Roast Recipes. 1 hours ago 2018-05-14 · Heat oil in pressure cooker on sauté then stir fry minced garlic until fragrant. Add pork loin roast and brown all sides. Remove roast and deglaze pot with half the bone broth. Add remaining broth then place rack in bottom of pot. Put the pork loin roast …
From share-recipes.net
See details


EASY WHOLE BEEF TENDERLOIN ROAST - BEST BEEF RECIPES
9/10/2021 · We make it easy to follow with our easy-to-follow Roast Beef Temperature Chart.. Recipes Tips. Trim your roast: Remove the silver skin and excess fat before roasting.This will give you a more tender, flavorful roast. Tie your roast: Tie the roast with kitchen string so it cooks more evenly in the oven.Tenderloin has a skinny end that should be tucked underneath the roast.
From bestbeefrecipes.com
See details


SLOW ROAST PORK BELLY | NIGELLA'S RECIPES | NIGELLA LAWSON
More Nigella recipes Slow Roast Pork Belly by Nigella. Featured in KITCHEN. ... marinaded them for about 36 hours 2 to a bag, cooked them for 2 hours on 150c …
From nigella.com
See details


MOM’S ROAST TURKEY RECIPE - SIMPLY RECIPES
9/9/2021 · Cook the turkey breast side down.While the turkey roasts, the juices fall down towards the breast, resulting in the most succulent meat. The breast is …
From simplyrecipes.com
See details


55 SLOW COOKER CHUCK ROAST RECIPES | TASTE OF HOME
14/12/2018 · From tender pot roast to beefy sandwiches, these slow cooker chuck roast recipes are beefed up to the max. 1 / 55. Taste of Home. ... Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast …
From tasteofhome.com
See details


SAUCE FOR ROAST PORK - RECIPES | COOKS.COM
Place roast in bag. Place carrots and ... in top. Bake for 1 hour 30 minutes or ... 6 to 8 servings. Ingredients: 10 (flour .. peppercorns .. roast .. sauce ...) 9. ROAST PORK WITH THYME AND MUSHROOM SAUCE. Mix together first 5 ingredients and brush on roast. ... recipes …
From cooks.com
See details


ROAST PORK SHOULDER - PERNIL ASADO TRADITIONAL RECIPE ...
Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300° and roast for 4 hours longer, …
From foodandwine.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »