1 lg (14*20) roasting bag
1/2 c  Flour
1 cn (8oz) tomato sauce
1/2 c  Water
1 ts Instant beef bouillon
1 ts Salt
1/4 ts Pepper
4 lb Boneless rump roast
3 md Carrots
2 md Onions
3    Stalks celery
8    Potatoes

Heat oven to 325. Shake flour in bag & place in 13*9*2″ baking pan.
Roll down top of bag. Add tomato sauce, water, bouillon, salt &
pepper; squeeze bag gently to blend. Trim fat from roast; place in
bag. Place in vegetables. Turn bag gently to coat ingredients with
sauce. Close bag with twist tie; make 6 slits in top of bag. Bake 1
3/4 to 2 1/4 hours. To serve, spoon gravy from bag over roast &
vegetables.