Boneless Beef Rump Roast (In A Bag) Recipe

• 1 lg. (14x20 inch) Reynolds Oven Cooking Bag
• 1/2 c. flour
• 8 ounce. can tomato sauce
• 1/2 c. water
• 1 teaspoon instant beef bouillon
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 pound beef rump roast, boneless
• 3 med. carrots
• 2 med. onions
• 3 stalks celery, cut in 1 inch slices
• 1 med. red or possibly green pepper, cut in 1 inch sq.
• 8 new potatoes, whole

1. Preheat oven to 325 degrees.
2. Shake flour in cooking bag; place in 13x9x2 inch baking pan.
3. Roll down top of bag.
4. Add in tomato sauce, water, instant bouillon, salt and pepper; squeeze bag gently to blend.
5. Trim fat from roast; place roast in bag.
6. Peel and quarter carrots and onions; add in to bag with celery, red pepper and potatoes.
7. Turn bag gently to coat ingredients with sauce.

cooking bag, flour, tomato sauce, water, instant beef bouillon, salt, pepper, rump roast, carrots, onions, stalks celery, red, potatoes

Taken from cookeatshare.com/recipes/boneless-beef-rump-roast-in-a-bag-24176 (may not work)