Beef Sirloin Tip Roast

• 1/3 c. flour
• 1 (8 oz.) can tomato sauce
• 1/2 c. water
• 1 tsp. instant beef bouillon
• 1/4 tsp. pepper
• 4 to 8 lb. beef sirloin tip roast
• 3 medium carrots
• 2 medium potatoes
• 2 medium onions

1. Preheat oven to 325u0b0.
2. Shake flour in large size (14 x 20-inch) Reynolds oven cooking bag; place in 13 x 9 x 2-inch baking pan.
3. Add tomato sauce, water, instant bouillon and pepper; squeeze bag gently to blend ingredients.
4. Place roast in bag. Peel and quarter vegetables; add to bag.
5. Turn bag gently to coat ingredients with sauce.
6. Close bag with nylon tie; make 6 (1/2-inch) slits in top.
7. Insert a meat thermometer through slit in the bag into thickest part of the roast.
8. Bake 1 3/4 to 2 3/4 hours or until meat thermometer registers 160u0b0.
9. Slice roast thinly across the grain.
10. To serve, spoon gravy from bag over roast and vegetables.
11. Makes 6 to 10 servings.

flour, tomato sauce, water, instant beef bouillon, pepper, beef sirloin tip roast, carrots, potatoes, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082967 (may not work)