1 large Reynolds oven cooking bag
1/2 cup all-purpose flour
1 (5 oz.) can tomato sauce
1/2 cup water
1 tsp. instant bouillon
salt and pepper, to taste
4 lb. beef rump roast
3 medium carrots
2 medium onions
3 stalks celery, cut in 1-inch slices
1 medium red or green pepper, cut in 1-inch squares
8 potatoes

Shake flour in large size bag, oven cooking bag; place in baking bag, roll dough top of bag, add tomato sauce, water, instant 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, red or green peppers and potatoes. Turn bag gently to coat ingredients with sauce. Close bag with nylon tie.

Place in pan. Make 6 half-inch slits in top. Bake at 350°F for 1 1/2 to 2 1/2 hours or until tender. Spoon gravy from bag over roast and vegetables.