1 lg. (14x20 inch) Reynolds Oven Cooking Bag
1/2 c. flour
8 oz. can 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 sq.
8 new potatoes, whole

Preheat oven to 325°F.

Shake flour in cooking bag; place in 13x9x2 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.

Bake until internal temperature of roast reaches 150-155°F.