Today'S Pot Roast - cooking recipe

Ingredients

1 Reynold's oven bag (large size)
1/4 c. flour
1 (14 1/2 oz.) can Italian style stewed tomatoes (undrained)
1 envelope onion recipe soup mix
1/4 tsp. pepper
3 to 3 1/2 lb. boneless beef rump or round tip roast
4 medium potatoes, quartered
4 medium carrots, cut into 2 inch pieces

Preparation

Preheat oven to 325\u00b0. Shake flour in oven bag; place in 13 x 9 x 2-inch baking pan. Add tomatoes, soup mix and pepper.
Squeeze bag to blend ingredients. Trim fat from roast; place roast in bag. Turn bag to coat roast with sauce.
Place vegetables in bag around roast. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until roast is tender, 1 1/2 to 2 1/4 hours. Let stand in bag 5 minutes.
Serves 6 to 8.