Ingredients
- 4 potatoes quartered
- 4 carrots in (cut)
- 1 reynolds oven bag
- 1 onion recipe soup mix (envelope)
- 3 lb beef rump (boneless)
- 14 1/2 oz italian-style stewed
- 1/4 c flour
- 1/4 ts pepper
Preheat oven to 325 F. Shake flour in oven bag; place in 13x9x2" 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 for 5 minutes. Note: Could have used some spices. In brochure that came with package of Reynolds large (19x23.5") oven bags. Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988. Tried 01/08/94.
