Time
prep 0:15
total 1:45
Ingredients
| 4 lbs. | boneless beef rump roast | | 1/2 cup | flour | | 1 can (14 oz.) | tomato sauce | | 1/2 cup | water | | 1 tsp. | instant beef bouillon powder | | 2 | onions, peeled and quartered | | 3 stalks | celery, cut in 1-inch pieces | | 1 | whole green pepper or | | red pepper (chopped) | | 3 | carrots, peeled and quartered | | 8 | whole new potatoes |
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Instructions
Preheat oven to 350°F. Shake flour in 14x20 cooking bag and place it in 9x13 inch baking pan. Roll top of bag down and add tomato sauce, water, instant bullion powder, salt and pepper taste. Squeeze bag to mix up, being careful not to put hole in it. Place roast in bag and add quartered carrots, onions, celery, potatoes and peppers. Turn bag gently to coat roast and vegetables with sauce.
Close bag with tie and place about 6 (1/2-inch) slits in top of bag. If you have an electronic thermometer set it for 140°F and insert through one of the slits into roast. Bake 1-3/4 hours to 2-1/4 hours or until thermometer signals ready; remove and let rest about 20 minutes before removing to plate; Snip off strings. Serve with juices spooned over vegetables and roast.
Author's Comments
This is suitable for any size roast just adjust the veggies for amount you want to serve. I didn't have new potatoes, I just halved regular Yukon God potatoes. I used an Oven Bag for this and roasted to 140°F and it came out nice and tender.
NOTE: This recipe is adjustable to all sizes of roasts.
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