1 lg. 14 x 20 Reynolds oven cooking bag
1/2 c. flour
1 can tomato sauce
1/2 c. water
1 tsp. salt
1 tsp. instant beef bouillon
1/4 tsp. pepper
3 med. carrots
2 med. onions
8 new potatoes
3 stalks celery cut in 1 inch slices
1 med. green or red bell pepper cut in 1 inch squares
4 lbs. beef rump roast, boneless

Preheat oven to 325 degrees. Shake flour in cooking bag, place in 13 x 9 x 2 inch baking pan. Roll down 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 pepper and potatoes.

Turn bag gently to coat ingredients with sauce. Close bag with nylon tie, make 6 half inch slits in top. Bake 1 3/4 to 2 1/2 hours or until tender. To serve, spoon gravy from bag over roast to vegetables. Makes 6 to 8 servings.