1 lg. (14x20 inch) cooking bag
1/2 c. flour
1 can (8 oz.) tomato sauce
1/2 c. water
1 tsp. instant beef bouillon
1 tsp. salt
1/4 tsp. pepper
4 lb. boneless beef roast
3 med. carrots, quartered
2 med. onions, quartered
3 stalks celery, cut in 1 inch pieces
1 med. green pepper, cut in 1 inch pieces
6-8 potatoes, quartered

Preheat oven to 325 degrees. Shake flour in large cooking bag; place in 13x9x2 baking pan. Roll down top of bag. Add tomato sauce, water, 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, pepper and potatoes. Turn bag to coat ingredients with sauce; close bag with plastic tie. Make 6 1/2 inch slits in top of bag. Bake 1 3/4 - 2 1/4 hours or until tender. Serves 6-8.