Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Flour
1 cn Tomato sauce 8 oz.
1/2 c Water
1 ts Instant beef bouillon
1 ts Salt
1/4 ts Pepper
4 lb Beef rump roast, boneless
3 md Carrots
2 md Onions
3 Stalks of celery, cut in
1 inch slices
1 md Green pepper, cut in 1 inch
Squares
8 New potatoes, whole

Preheat oven to 325 degrees. Shake flour in a large (14x20 inch)
Reynolds oven cooking bag. Place in a 9x13 inch pan. Roll down top
of bag. Add tomato sauce, water, instant bouillon, salt and pepper.
Squeeze bag gently to blend. Trim fat from roast. Place roast in
bag. Peel and quarter carrots and onions; add to bag with celery,
green pepper and potatoes. Turn bag gently to coat ingredients with
sauce. Close bag with nylon tie. Make six 1/2 inch slits in top. Bake
1 3/4 to 2 1/4 hour or until tender. To serve, spoon gravy from bag
over roast and vegetables. Makes 6 to 8 servings, less if you eat
like I do. Randy Rigg

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