Red Creek's Bottom Round Roast

Category - Beef
Author - Red Creek Marinade Co. http://www.red-creek.com
Back to recipe

  • 1 large Bottom Round Roast
  • 1 ounce per pound of:
    Red Creek All-Purpose Marinade
  • 1 envelope Lipton Onion Soup Mix
  • 1 2-gallon zip-lock plastic bag
  • 1 large size Reynolds Oven Bag
  • 1 tablespoon of Flour
  • 1 large roasting pan
  • 1/2 to 3/4 cup water
  • 1/8th cup additional Red Creek Marinade
Place roast in a two-gallon size plastic zip-lock bag. SHAKE MARINADE BOTTLE VIGOROUSLY then add 1 oz. marinade per pound of roast to the bag; push all air out of bag and zip shut. Turn bag several times to insure all meat is exposed to marinade and then lay flat in refrigerator to marinate. Roast will be best if marinated at least 2 to 4 hours. Small roasts can be marinated for a shorter period of time; larger roasts for a longer period of time. Turn bagged roast over several times during the marinating time.

*Be sure to read and follow all applicable instructions for use accompanying the Reynolds Oven Bag.

After marinating, remove roast from marinating bag and place into flour-prepared Reynolds Oven Bag. Mix onion soup mix, 1/2 to 3/4 cup water and 1/8th cup Red Creek and add to bag. Place bagged roast into roasting pan and snip six 1/2" slits in top of Reynolds Oven Bag. Do not allow bag to overlap roasting pan. Place in pre-heated 325 degree oven and cook for two to three hours - to desired degree of doneness.

When roast is at desired degree of doneness, remove from oven and carefully cut or slit top of bag open to remove whole roast to cutting board. Reserve meat juices. Allow to cool down for 10 to 15 minutes before attempting to slice. Be sure to slice roast across meat grain.

SERVING SUGGESTION:
Arrange sliced roast surrounded by roasted potatoes, sprigs of parsley and cherry tomatoes on warmed serving platter. Ladle warm reserved meat juices across slices of meat. Serve with salad and green vegetable of your choice.