Oven Bag Rump Roast

• 4 lb. boneless beef rump roast
• 1/2 cup flour
• 1 can (14 oz.) tomato sauce
• 1/2 cup water
• 1 tsp. instant beef bouillon powder
• 2 onions, peeled and quartered
• 3 stalks celery, cut in 1-inch pieces
• 1 whole green pepper
• red pepper (chopped)
• 3 carrots, peeled and quartered
• 8 whole new potatoes

1. Preheat oven to 350F.
2. Shake flour in 14x20 cooking bag and place it in 9x13 inch baking pan.
3. Roll top of bag down and add tomato sauce, water, instant bullion powder, salt and pepper taste.
4. Squeeze bag to mix up, being careful not to put hole in it.
5. Place roast in bag and add quartered carrots, onions, celery, potatoes and peppers.
6. Turn bag gently to coat roast and vegetables with sauce.
7. Close bag with tie and place about 6 (1/2-inch) slits in top of bag.
8. If you have an electronic thermometer set it for 140F and insert through one of the slits into roast.
9. Bake 1-3/4 hours to 2-1/4 hours or until thermometer signals ready; remove and let rest about 20 minutes before removing to plate; Snip off strings.
10. Serve with juices spooned over vegetables and roast.

boneless beef rump roast, flour, tomato sauce, water, instant beef bouillon powder, onions, stalks celery, green pepper, red pepper, carrots, potatoes

Taken from www.foodgeeks.com/recipes/19437 (may not work)