whats the best way to cook one i tryed a cooking bag and it didnt turn out

make a great big fire in your back yard and roast it on a stick over it

Hey toad! Whats croakin'?

What kind of meat?

More research maybe needed

toads are poisonous..don't roast it dude.

try applebees .

I have a slow cooker thing, similar to a crock pot... I toss em in there with sliced up onion, carrots, and potatoes.
dang....I'm hungry now!

You pee on and rap it up in a trash bag and throw it in a bonfire and you eat whats left

its a rump roast or shoulder

crock pot with a can of beer,add potatos and carrots and slow cook for about2 1/2 hours to 3.that or in an oven at about 425deg. for 2 hours.thats the way I like it any way

2 cans of beer! gotta drink while ya cook!

Crock pot is good I agree.

Was the oven bag old, tied up, perhaps holes in it?
That will dry the roast out. Also old spices can make it taste bad.

Also putting in a pot of water with your veggies and spices and boiling it will make it good too. Once it reaches boiling point
turn it down to simmer till it is done cooking. If you use this method: you may want to brown the meat in a frying pan first- but you don't have too. Any where from 2 hrs. or more depending
how big the roast is. The meat just falls apart to melt in your mouth when done.

Hope that helps!

Slow roast in the oven at 275 degrees until the thermometer in the middle says 145-150 degrees and pull it out and let it cool for awhile before slicing into it. approx. 20 minutes. This will allow the juices to stay in the meat and not be left on the cutting board when you slice it.

Without a thermometer, it is a poor guess by weight and temp.

good luck!!

ill proubley throw the roast out and start over

it was only 7.00dollars

dont through it out,cube it (cut it into cubes) and through it in to crockpot and add some beef bulion(3or4 cubes) and let it cook avernight on lowest setting with hole potatos.good stew and not wasted roast

this is the best tasting recipe i have ever used with a roast, it sounds wierd, but damn it works, take the roast, put in crock pot if you have one, if not on stove in pot, rub entire roast with mustard, any kind will do, i use plain, then dump one envelope of dry onion soup mix on top, no need to spread around, then dump one cup sour cream on that, let simmer till done, ummm ummm good the juices will be flowing and you can make french beef dip from the juices and slice and eat with rolls, it is yummy, but must slow cook it, good luck

mail me a pair of your panties

After you send your panties...

This recipe is as good as any..


* 3 to 3 1/2 lbs of Boneless Rump Roast
* Olive oil
* 8 slivers of garlic
* Salt and pepper

You will need a meat thermometer

For the gravy:

* Red wine, water, and or beef stock
* corn starch

1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste

If it is a pot roast - I like the cooking bag - and put in the bag, add a sliced onion, a pound bag of the small peeled carrots, a pound or so of potatoes (red or white) quartered if they are big white ones, (or you can use the dry onion soup mix instead of the sliced onion) add some water, tie the bag and put it in a roaster pan. Poke a couple of holes in the bag so some steam can escape and put some water in the roaster and put in the oven about 350 degrees for 2-3 hours depending on the size of the roast. Take it out when the meat is done to your liking.

For a "boiled dinner" - you can put a pot roast or any roast actually in a roaster and add a sliced onion (or packet of dry onion soup mix instead). Add a 1 pound packet of small peeled carrots or more if you like. Add enough water to cover. Put in oven on 350 for an hour or so. Add a pound or so of red potatoes or white potatoes quartered and slice a head of cabbage into 4 quarters or slice into 8 slices and put them down into the juice. Add hot water if needed. Can add some beef boullion cubes or flavoring if you like, depending on your taste. Cook until done.

This is one of my favorites. Add salt at the end - the beef boullion or flavoring adds salt, or if you used the dry onion soup mix it has salt in it. You can also add garlic or other seasonings if you like.

This is really excellent served with warm bread or rolls.

(I forgot to mention on the recipe above to add seasonings to taste.)