1 lg. (14 by 20 inch) Reynolds oven 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. beef rump roast, boneless
3 med. carrots
2 med. onions
3 stalks celery, cut in 1 inch slices
1 med. red or green pepper, cut in 1 inch squares
8 new potatoes, whole

Preheat oven to 325 degrees F. Shake flour in large size. Oven cooking bag; place in 13 by 9 by 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 1/4 hours or until tender. to serve, spoon gravy from bag over roast and vegetables.

Makes 6-8 servings.