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Ingredientes
- 1 lg. (14x20 inch) Reynolds Oven Cooking Bag
- 1/2 c. flour
- 8 ounce. can tomato sauce
- 1/2 c. water
- 1 teaspoon instant beef bouillon
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 pound beef rump roast, boneless
- 3 med. carrots
- 2 med. onions
- 3 stalks celery, cut in 1 inch slices
- 1 med. red or possibly green pepper, cut in 1 inch sq.
- 8 new potatoes, whole
Direcciones
- Preheat oven to 325 degrees. Shake flour in cooking bag; place in 13x9x2 inch baking pan. Roll down top of bag. Add in tomato sauce, water, instant bouillon, salt and pepper; squeeze bag gently to blend.
- Trim fat from roast; place roast in bag. Peel and quarter carrots and onions; add in to bag with celery, red pepper and potatoes. Turn bag gently to coat ingredients with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 657mg | 27% |
| Potassium 1621mg | 46% |
| Total Carbs 61.57g | 16% |
| Dietary Fiber 7.4g | 25% |
| Sugars 7.62g | 5% |
| Protein 7.74g | 12% |
