Serves Six to Eight
1
large
|
|
Oven
Bag
|
| ½ cup |
|
Flour
|
15 ounces
|
|
Tomato
Sauce
|
| ½ cup |
|
Water |
| 1
teaspoon |
|
Beef
Bouillon, Low Sodium
|
| ½
teaspoon |
|
Salt
|
| ¼
teaspoon |
|
Pepper
|
4
pound
|
|
Rump
Roast, Boneless
|
12
baby
|
|
Potatoes,
Red-Skinned,
Whole
|
2
large
|
|
Parsnips, Cut
Bite-Sized
|
6
medium
|
|
Carrots, Cut
Bite-Sized |
1
medium
|
|
Onion, Cut
Bite-Sized (Optional)
|
1
bulb
|
|
Fennel, Cut
Bite-Sized
(Optional) |
|
|
|
|
Preheat oven to 325
º degrees.
Shake flour into large oven bag.
Roll down top of bag and place it in 13 x 9 x 2 inch baking dish.
Add tomato sauce, water, beef bouillon, salt, and pepper.
Squeeze bag gently to blend.
Trim fat from roast and place in bag.
Top with vegetables.
Turn bag gently to coat everything.
Close bag with nylon tie.
Make three or four ½ inch slits in the top of the bag.
Bake three hours.
To serve, spoon gravy from bag over dinner.
The gravy makes this delicious, and
the cleanup is a snap because you throw away the bag!
|
|
|
