Roast Recipe

Photo: flickr user Noël Zia Lee

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

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

Makes 6-8 servings.