1 lg. Reynolds oven cooking bag
1/2 c. flour
1 (3 oz.) can tomato sauce
1/2 c. water
1 tsp. instant bouillon or 4 lb. beef rump roast
3 med. carrots
2 med. onions
3 stalks celery, cut in 1 inch slices
1 med. red or green pepper, cut in 1 inch squares
8 potatoes

Shake flour in large size bag, oven cooking bag; place in baking bag, roll dough top of bag, add tomato sauce, water, instant bouillon, salt and pepper. Squeeze bag gently to blend. Trim fat from roast. Place roast in bag. Peel and quarter carrots and onions, add to bag with celery, red or green peppers and potatoes. Turn bag gently to coat ingredients with sauce. Close bag with nylon tie. Make 6 half-inch slits in top. Bake 1 1/2 to 2 1/2 hours or until tender. Spoon gravy from bag over roast and vegetables.