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Boneless Beef Rump Roast (In A Bag) Recipe

by CookEatShare Cookbook

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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