1 lg. Reynolds oven cooking bag (14 x 20)
1 can V-8 juice or tomato sauce
1 tsp. beef bouillon
1/4 tsp. pepper
4 lb. boneless rump roast, any cut is fine
3 med. carrots
2 med. onions
1 med. green or red pepper
1/2 c. flour
1/2 c. water
1 tsp. salt
8 potatoes, big pieces
3 stalks celery, 1 inch slice

Preheat oven to 325 degrees. Shake flour in cooking bag, place in 13 x 9 x 2 inch baking pan. Roll down top of bag. Add tomato sauce or V-8 juice, water, instant bouillon, salt, and pepper; squeeze bag gently to blender. Trim fat from roast, place roast in bag. Add carrots, onions, celery, peppers, and potatoes. Turn bag gently to coat ingredients with sauce. Close bag with nylon tie. Makes 6 (1/2 inch) slots in top of bag.

Bake 1 3/4 to 2 1/4 hours or until meat is tender. To serve, spoon gravy cover roast and vegetables. (You can make your own V-8 juice by using a blender and adding tomato sauce, celery, onion, whatever vegetables you like.) This adds a different taste.