1 1/2 c. beef broth
1 (14 1/2 oz.) can stewed tomatoes
1 tsp. grated lemon peel
1 bay leaf
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground allspice
1/4 tsp. ground ginger
3 1/2 lb. boneless beef rump round roast
4 carrots, cut into 1" thick slices
2 onions, cut into rings
1 c. dried apricots
1 c. dried calymyrona

Preheat oven to 350 degrees. Place beef broth, tomatoes, lemon peel, bay leaf, salt, pepper, allspice and ginger in large oven cooking bag; squeeze bag to blend ingredients.

Place bag in 13"x9"x2" baking dish. Add beef rump roast, carrots, onions, apricots, figs and prunes. Close bag with plastic tie; turn bag over to coat meat, vegetables and fruits with liquid. Make 6 (1/2") slits on top of bag, bake about 2 3/4 hours until meat and vegetables are tender. Let stand in bag for 10 minutes.