Roast Recipe
By: Anonymous
Published: Saturday, December 26, 2009 - 11:08pm

Ingredients




1 lg. (14 by 20 inch) Reynolds oven cooking bag
1/2 cup flour
1 can (8 oz.) tomato sauce
1/2 cup water
1 teaspoon instant beef bouillon
1 teaspoon salt
1/4 teaspoon pepper
4 pounds beef rump roast, boneless
3 med. carrots
2 med. onions
3 stalks celery, cut in 1 inch slices
1 med. red or green pepper, cut in 1 inch squares
8 new potatoes, whole

Preparation

1 Preheat oven to 325 degrees F. Shake flour in large size. Oven cooking bag; place in 13 by 9 by 2 inch baking 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, red pepper and potatoes. Turn bag gently to coat ingredients with sauce. Close bag with nylon tie; make 6 ha 2 Makes 6-8 servings.