Today`s Pot Roast

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. 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.