1 lg. cooking bag
1/2 c. flour
1 can tomato sauce (8 oz.)
1/2 c. water
2 bouillon cubes
1 tsp. salt
1/2 tsp. pepper
4 lb. beef rump roast
3 carrots
2 onions
3 stalks celery
8 potatoes, whole

Shake flour in cooking bag. Place in baking pan. Add tomato sauce, water, bouillon cubes, salt and pepper. Squeeze bag to blend. Place roast in bag. Add carrots, onions, celery, potatoes. Close bag with nylon tie. Make 6 slits in top. Bake 2 1/2 hours at 350 degrees.