Ingredients
8 whole potatoes,
3 peeled medium-size carrots.
1 chopped green pepper.
1 large cooking bag for ovens, preferably one that measures 14-inches by 20-inches. To give the dish richer taste and flavor.
3 stalks of celery.
2 quartered medium-size onions.
1 teaspoon of beef bouillon powder.
1/2-cup water.
14-ounces of tomato sauce. (Otional)
1/2-cup flour.
4 pounds of beef rump roast without the bones.
Preparation
Set the oven to 350 degrees Fahrenheit. While this is taking place, get the cooking bag and place the flour inside. Shake and then place the bag in a baking pan. Open the bag and place inside pepper, salt and bouillon powder. Add the water and tomato sauce as well. After that, place the green pepper, sliced potatoes and celery. The onions and carrots must soon follow. Seal the bag and put some slits at the upper part of it. Place the baking pan inside the oven for at least two and a half hours to cook. Remove from the oven. Allow the dish to cool for some time before serving. Get a nice clean plate and then put the roast on top of it. Pour over some juices for added taste and flavor.
