roast in a bag
- Categories
- Meats
- 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 | Stalks celery |
| 8 | 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.
File
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