Roast And Relaxation

• 1/2 c. flour
• 1 (8 oz.) can tomato sauce
• 1/2 c. water
• 1 tsp. instant beef bouillon
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 lb. rump roast
• 3 medium carrots
• 3 stalks celery, in 1-inch slices
• 1 medium green pepper, in 1-inch squares
• 8 new whole potatoes

1. In a 13 x 9 x 2-inch pan, shake roast in flour.
2. Roll down top of a large Reynolds oven bag; put in sauce, water, bouillon, salt and pepper.
3. Squeeze bag gently to blend.
4. Place roast in bag. Peel and quarter carrots and onions; add celery, peppers and potatoes.
5. Turn bag gently to coat ingredients with sauce.
6. Close bag and make 6 (1/2-inch) slits in top.
7. Bake 1 3/4 to 2 1/4 hours at 350u0b0.
8. Makes 6 to 8 servings.

flour, tomato sauce, water, instant beef bouillon, salt, pepper, rump roast, carrots, stalks celery, green pepper, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220018 (may not work)