Oven Bag Rump Roast

Ingredients

• 4 lbs boneless beef rump roast
• 1/2 cup flour

• 1 (1-14 ounce) can tomato sauce
• 1/2 cup water
• 1 teaspoon instant beef bouillon powder
• 2 medium-size onions (peel and quarter)
• 3 stalks celery (cut in 1" pieces)
• 1 whole green pepper or red pepper (chopped)
• 3 medium-size carrots (peel and quarter)
• 8 whole new potatoes
• 1 large oven cooking bag (14"X20")

Directions

1. 1

   NOTE: This recipe is adjustable to all sizes of roasts.

2. 2

   Preheat oven to 350°F.

3. 3

   Shake flour in bag and place it in 9X13 inch baking pan.

4. 4

   Roll top of bag down and add tomato sauce, water, instant bullion powder, salt and pepper taste.

5. 5

   Squeeze bag to mix up, being careful not to put hole in it. Place roast in bag and add quartered carrots, onions, celery, potatoes and peppers.

6. 6

   Turn bag gently to coat roast and vegetables with sauce.

7. 7

   Close bag with tie and place about 6 (1/2") slits in top of bag If you have an electronic thermometer set it for 140°F and insert through one of the slits into roast.

8. 8

   Bake 1 3/4 hours to 2 1/4 hours or until thermometer signals ready; remove and let rest about 20 minutes before removing to plate; Snip off strings.

9. 9

   Serve with juices spooned over vegetables and roast.