Yield: 1 Servings
Measure | Ingredient |
---|---|
1 large | (14*20) roasting bag |
½ cup | Flour |
1 can | (8oz) tomato sauce |
½ cup | Water |
1 teaspoon | Instant beef bouillon |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
4 pounds | Boneless rump roast |
3 mediums | Carrots |
2 mediums | Onions |
3 \N | Stalks celery |
8 \N | Potatoes |
Heat oven to 325. Shake flour in bag & place in 13*9*2" baking pan.
Roll down top of bag. Add tomato sauce, water, bouillon, salt & pepper; squeeze bag gently to blend. Trim fat from roast; place in bag. Place in vegetables. Turn bag gently to coat ingredients with sauce. Close bag with twist tie; make 6 slits in top of bag. Bake 1¾ to 2 ¼ hours. To serve, spoon gravy from bag over roast & vegetables.
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