What is the best cut of beef for a pot roast baked in the oven in a bag?

Question

I'm going to make a pot roast that's baked in the oven for a couple of hours in a bag....what's the best cut of beef for this. I did rump roast last time and it was very tough.

Thank you.

Answer 1

I like sirloin tip.

Answer 2

Use enough water to cover the meats and check them occasionally to make sure they are not getting dry!! I would add a family size or gallon tea bag to the pot!! Tannin in tea is a natural tenderizer and doesn't flavor the meats but gives the gravy a lovely brown color!! Secret ingredient that grans didn't put down on the recipes!! Don't worry about over cooking your roasts!! Just plan on 6 hours of simmering!! You could do this in an antique electric roaster, a roaster you put in the oven, or in your huge kettle. I like the roaster methods myself. Less trouble!! Roast at 350 for 6 hours covered half way up with water and the other ingredients. Yes, you need to bake your pies after putting them together. The crusts need to bake!!

Answer 3

My two favorites for baking in the oven and for 'melt in your mouth' goodness, are Chuck Steak-or Chuck Roast--a thick one, though it has lots of marbling and so shrinks alot, is wonderful as is a good piece of bottom round roast. Low oven- 325-350 for 2-3 hrs....YUM Rump roast, you want to Dry roast it, and yes, it typically is more on the dry or tough side. Ask your butcher or store meat mgr about other good pot roast cuts. Often the package will say 'pot roast' on the label.
Good Eating!

Answer 4

Bert and Nisey are both right on - a nice big chuck roast makes the BEST oven pot roast!

Answer 5

I prefer rump myself. Brown well in some oil and transfer to oven bag and place in a preheated oven.
Bring up to 350F and then reduce to 300F
Rare 18-12 minutes per lb
Medium 25 minutes per lb
Well cooked 30 minutes per lb
Remember to let it rest for about 20% of the cooking time before carving.

Answer 6

7 bone chuck roast. Rump is far too lean so it drys out and gets tough.

Bert

Answer 7

I don't think it matters the cut. You just have to really brown it in olive oil on the stovetop first. This seals in the juices. I mean, until it seems like you're burning it. Brown all sides. This is the secret to tender, juicy meat.

Answer 8

CHUCK ROAST BECAUSE IT HAS THE MOST MARBLING,WHICH IS FAT LINES IN THE ROAST AND GETS TENDER IN THE BAG AS LONG AS YOU BROWN IT FIRST.

Answer 9

CHUCK ROAST------delicious.....