Brenda'S Pot Roast - cooking recipe

Ingredients

1/4 c. flour
1 (14 oz.) can Italian-style stewed tomatoes
1 envelope onion 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 in 2-inch pieces

Preparation

Preheat oven to 325\u00b0.
Shake flour in large oven bag and place in pan.
Add tomatoes, soup mix and pepper.
Blend in bag by squeezing.
Trim fat off roast; put roast in bag.
Turn bag to coat roast with sauce.
Put vegetables in around roast.
Close bag; ventilate.
Bake until roast is done, 1 1/2 to 2 1/2 hours.