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 peppers (chopped) or 1 whole red peppers ( chopped)
3 medium-size carrots ( peel and quarter)
8 whole new potatoes
1 large oven cooking bags ( 14″X20″)
Directions:
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 bagIf 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.
Servings: 10
Time preparation: 15 min.
Time total: 105 min.