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
-
3 stalks celery (cut in 1" pieces)
-
3 medium-size carrots (peel and quarter)
-
8 whole new potatoes
-
1 large oven cooking bag (14"X20")
-
2 medium-size onions (peel and quarter)
-
1 whole green peppers (chopped) or 1 whole red pepper (chopped)
Instructions
- NOTE: This recipe is adjustable to all sizes of roasts.
- Preheat oven to 350°F.
- Shake flour in bag and place it in 9X13 inch baking pan.
- Roll top of bag down and add tomato sauce, water, instant bullion powder, salt and pepper taste.
- 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.
- Turn bag gently to coat roast and vegetables with sauce.
- 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.
- 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.
- Serve with juices spooned over vegetables and roast.