Roast in a bag
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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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