The bottom round roast is a cut of meat that from the round steak. If it is cooked correctly, this cut of meat makes a succulent, juicy roast. If not prepared right, it will become tough and dry. Improper preparation of this meat has given bottom roast a bad reputation for being nearly inedible. Cooking the bottom round roast in an oven bag is one of the best ways to prepare this potentially delicious meat.
Preheat your oven to 350 degrees Fahrenheit.
Pour the flour in Reynolds Oven Bag, and shake the bag until it is coated.
Place the bag in the baking dish.
Rinse the roast under cool, running water, and pat it dry with a paper towel. Sprinkle the salt and pepper evenly on the outside of the roast.
Place the roast and any seasonings and veggies of your choice inside the Reynolds Oven Bag, and tie the bag with its nylon tie.
Cut six ½-inch slits in the top of the bag with scissors, and tuck the the bag into the pan.
Insert a meat thermometer into the center of your roast. Remove the roast from the oven when it reached 160 degrees Fahrenheit -- after about one and a half to two hours of roasting.
Let the roast rest inside the bag for 20 minutes to allow the meat juices to redistribute and to keep your roast moist.