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

Preheat oven to 325 degrees. Shake flour in bag. Place cooking bag in oblong pan. Roll down top of bag. Add tomato sauce and water, instant bouillon, salt, and pepper. Squeeze bag gently to blend.

Place roast in bag. Peel and quarter carrots and onions. Add to bag with celery, red pepper and potatoes. Turn bag to coat all ingredients. Close bag with nylon tie. Make 6-1/2 inch slits in top. Bake 2 1/2 hours or until tender. To serve, spoon gravy over roast. Makes 6-8 servings.