Ingredients
- 4 potatoes quartered
- 4 carrots in (cut)
- 1 reynolds oven bag
- 1 onion recipe soup mix (envelope)
- 1,400 gr beef rump (boneless)
- 270 gr italian-style stewed
- 32 gr flour
- 1 gr pepper
Preheat oven to 160ºC . Shake flour in oven bag; place in 13x9x2 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, 1.5 to 2.25 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 inch) oven bags. Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988. Tried 0. 1.3297872340426.
