Roast Beef with Vegetables and Gravy

By S. Danford

Ingredients

• 1 large Reynolds oven bag
• 1/4 c flour
• 3-4 lb boneless beef rump roast
• 1 T dried thyme
• 1/2 t seasoned salt
• 1/2 t pepper
• 1 jar beef gravy
• 3 large peeled carrots cut in 1 inch pieces
• 3 medium potatoes, quartered
• 2 stalks celery, cut in 2 inch pieces
• 1 medium onion, cut in 8 wedges

Preparation

Step 1

Preheat oven to 325
Shake flour in oven bag.
Place In baking pan.
Trim fat from roast.
Sprinkle and rub seasonings evenly over roast, set aside.
Add gravy to oven bag. Squeeze to blend in flour.
Add vegetables to bag; turn bag to coat vegetables with gravy.
Arrange vegetables evenly around outside edges of bag. Place roast in center of vegetables.
Close oven bag with nylon tie.
Cut six half inch slits in top.
Tuck ends of bag in pan.
Bake 1 1/2 - 2 hours until thermometer reads 160.