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  • Boneless Beef Rump Roast (In A Bag)

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    Boneless Beef Rump Roast (In A Bag)
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 lg. (14x20 inch) Reynolds Oven Cooking Bag
    • 1/2 c. flour
    • 8 ounce. can tomato sauce
    • 1/2 c. water
    • 1 teaspoon instant beef bouillon
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 pound beef rump roast, boneless
    • 3 med. carrots
    • 2 med. onions
    • 3 stalks celery, cut in 1 inch slices
    • 1 med. red or possibly green pepper, cut in 1 inch sq.
    • 8 new potatoes, whole

    Directions

    1. Preheat oven to 325 degrees. Shake flour in cooking bag; place in 13x9x2 inch baking pan. Roll down top of bag. Add in tomato sauce, water, instant bouillon, salt and pepper; squeeze bag gently to blend.
    2. Trim fat from roast; place roast in bag. Peel and quarter carrots and onions; add in to bag with celery, red pepper and potatoes. Turn bag gently to coat ingredients with sauce.

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