The round roast is a large boneless cut of meat, which benefits from a long, slow roasting. Cook the roast in an oven bag to retain moisture and prevent the meat from drying out. This makes your round roast juicier than cooking it uncovered in the oven.
Things You'll Need
- Large oven roasting bag
- 2 tbsp. flour
- Roasting pan
- ¼ cup beef broth
- 3 cups vegetable chunks (optional)
- Meat thermometer
Preheat the oven to 325 degrees Fahrenheit.
Add the flour to the roasting bag and hold the bag closed. Shake the bag to coat the inside with the flour.
Open the bag and place it on its side in a roasting pan.
Insert the roast and optional vegetables into the bag. Pour the broth over the meat.
Loosely tie the bag closed and stab the cooking bag in three to four places on the top to allow for steam to escape.
Bake the round roast at 325 degrees Fahrenheit for 1 ½ to 1 ¾ hours or until a meat thermometer reads 145 degrees Fahrenheit when inserted into the deepest portion of the meat.
Let the round roast sit for 20 to 30 minutes before slicing and serving to allow the juices to resettle in the meat.