Roast And Relaxation - cooking recipe

Ingredients

1/2 c. flour
1 (8 oz.) can tomato sauce
1/2 c. water
1 tsp. instant beef bouillon
1 tsp. salt
1/4 tsp. pepper
8 new potatoes (whole)
4 lb. beef rump roast (boneless)
1 to 2 lb. carrots
3 medium onions
3 stalks celery, cut in 1/2-inch slices
1 medium red or green pepper, cut in 1-inch squares

Preparation

Preheat oven to 375\u00b0.
Shake flour in a large (4 x 20-inch) cooking bag to coat inside of bag.
Place in a 13 x 9 x 2-inch baking 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, red pepper and potatoes.
Turn bag gently to coat ingredients with sauce.
Close bag with tie. Make six 1/2-inch slits in top of bag.
Bake 1 3/4 to 2 1/4 hours or until tender.
To serve:
Spoon gravy from bag over roast and vegetables.