Bag Roasted Rump Roast

By McLean

Ingredients

• 4 lbs. boneless beef rump roast
• 1 large (14 x 20-inch) Reynolds Cooking Bag
• 1/2 cup flour
• 1 (8 oz.) can tomato sauce
• 1/2 cup water
• 1 teaspoon instant beef bouillon
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 medium carrots
• 2 medium onions
• 3 stalks celery, cut in 1-inch slices
• 1 medium red or green pepper, cut in 1-inch squares
• 8 new potatoes, whole

Details

Servings 6

Preparation

Step 1

Preheat oven to 325 degrees.

Shake the flour in the cooking bag. Place in a 9 x 13-inch baking pan. Roll down top of bag. Add tomato sauce, water, instant bouillon, salt and pepper. Squeeze bag gently to blend.

Trim fat from roast and place in the bag.

Peel and quarter carrots and onions. Add to the bag with celery, pepper and potatoes. Turn bag gently to coat ingredients with sauce. Closes bag with nylon tie and make six 1/2 inch slits in the top. Bake for 2 hours or until tender.

To serve, spool gravy from bag over roast and veggies.