Hoosier roast
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flour |
| 1 | can | Tomato sauce 8 oz. |
| ½ | cup | Water |
| 1 | teaspoon | Instant beef bouillon |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | pounds | Beef rump roast, boneless |
| 1¾ | to | 2 1/4 hour or until tender. To serve, spoon gravy from bag |
| 3 | mediums | Carrots |
| 2 | mediums | Onions |
| 3 | Stalks of celery, cut in | |
| 1 inch slices | ||
| 1 | medium | Green pepper, cut in 1 inch |
| Squares | ||
| 8 | New potatoes, whole | |
Directions
Preheat oven to 325 degrees. Shake flour in a large (14x20 inch) Reynolds oven cooking bag. Place in a 9x13 inch 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, green pepper and potatoes. Turn bag gently to coat ingredients with sauce. Close bag with nylon tie. Make six ½ inch slits in top. Bake over roast and vegetables. Makes 6 to 8 servings, less if you eat like I do. Randy Rigg Submitted By RANDY RIGG On 09-24-95