You can prepare a flavourful, tender pot roast by placing it in a roasting bag or by covering it with aluminium foil. Generally, cooks use less tender cuts of beef for a pot roast, such as a rump roast or a bottom round. Cooking it slowly in foil or a roasting bag keeps the moisture locked around the beef, basting the meat as it's cooking. This method of oven roasting leaves the roast moist and easy to cut. The addition of a few vegetables imparts flavour and cooks the side dishes along with the beef to produce a one-pot wonder.
Place the top rack in the middle of the oven. Preheat the oven to 163 degrees Celsius.
Peel and cut 4 medium carrots, 2 medium onions and 8 red potatoes into quarters. Wash 3 celery stalks and cut into quarters. Place the vegetables into a large roasting pan or into a cooking bag. If using a cooking bag, place the bag into a large roasting pan.
Cut the fat off a 1.81kg. rump roast or bottom round. Sprinkle it with salt and fresh cracked pepper, and place it into the roasting pan, or into the cooking bag.
Pour 1 cup water into the pan or roasting bag. Cover the pan with heavy-duty aluminium foil and crimp the edges against the pan to create a seal or, if using a cooking bag, tie the bag closed with the twist tie that comes with the bag.
Cook in the oven at 163 degrees Celsius for about five hours or until the internal temperature reaches 65.6 to 68.3 degrees Celsius. Let the roast rest on the counter for a half-hour before cutting it.
Completely seal the aluminium foil around the pan to trap in the juices. If your aluminium sheet is not large enough, overlap two sheets to completely cover the area.