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How to Cook Bottom Round Roast in a Reynolds Oven Bag

by
author image Becca Hubbard-Woods
Becca Hubbard-Woods has been a freelance writer since 2005, writing for various online publications. She graduated from San Joaquin Valley Junior College with an Associate of Science in medical office administration, and achieved a Bachelor of Science in health administration from the University of Phoenix.
How to Cook Bottom Round Roast in a Reynolds Oven Bag
Meat thermometer in a roast Photo Credit Mark Rasmussen/Hemera/Getty Images

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.

Step 1

Preheat your oven to 350 degrees Fahrenheit.

Step 2

Pour the flour in Reynolds Oven Bag, and shake the bag until it is coated.

Step 3

Place the bag in the baking dish.

Step 4

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.

Step 5

Place the roast and any seasonings and veggies of your choice inside the Reynolds Oven Bag, and tie the bag with its nylon tie.

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Step 6

Cut six ½-inch slits in the top of the bag with scissors, and tuck the the bag into the pan.

Step 7

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.

Step 8

Let the roast rest inside the bag for 20 minutes to allow the meat juices to redistribute and to keep your roast moist.

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References

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