Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Reynolds oven bag
1/4 c Flour
14 1/2 oz Can Italian-style stewed
-tomatoes; undrained
1 Envelope onion recipe soup
-mix
1/4 ts Pepper
3 lb Boneless beef rump or round
-tip roast (to 3.5 lb.)
4 md Potatoes; quartered
4 md Carrots; cut in 2" pieces

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.

Yield: 6 to 8 servings.

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. Posted by Cathy Harned.

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