1 lg. (14x20 inch) oven cooking bag
1/2 c. flour
1 can tomato sauce
1/2 c. water
1 tsp. instant beef bouillon
1 tsp. salt
1/4 tsp. pepper
4 lb. rump roast, boneless
3 med. carrots
2 med. onions
3 stalks celery, cut in 1-inch pieces
1 red or green pepper
8 new potatoes, whole

Preheat oven to 350 degrees. Shake flour in bag, place in 9x13 inch baking pan. Roll down top of bag and add tomato sauce, water, instant bouillon, salt and pepper. Squeeze bag gently to mix. Place roast in bag, peel and quarter carrots and onions. Add to bag with all other vegetables. Turn bag gently to coat ingredients with sauce.

Close bag with nylon tie, make 6 (1/2 inch) slits in top. Bake 1 3/4 to 2 1/4 hours or until tender. To serve, spoon gravy over roast and vegetables. Serves 6 to 8.