Roast in a bag

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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