Oven Bag Rump Roast recipes

- 8 potatoes
- 1 med. red or green pepper, cut in 1 inch squares
- 3 stalks celery, cut in 1 inch slices
- 2 med. onions
- 3 med. carrots
- 1 tsp. instant bouillon or 4 lb. beef rump roast
- 1/2 c. water
- 1 (3 oz.) can tomato sauce
- 1/2 c. flour
- 1 lg. Reynolds oven cooking bag

- 6 cups water
- 1/4 cup vegetable shortening
- 10 garlic cloves, quartered
- a 4- to 5-pound boneless beef rump roast
- 5 medium onions, halved
- 1/3 cup plus 2 tablespoons all-purpose flour

- 1/2 cup ripe olives
- 1/4 cup water
- 1 tablespoon italian seasoning
- 8 ounces fresh whole mushrooms
- 1 medium onion
- 14 1/2 ounces diced tomatoes
- 1 cup green giant frozen cut green beans
- 3 tablespoons cornstarch
- 2 slices bacon
- 3-5 lbs boneless beef rump roast
- 1 garlic clove

- 1 (10 1/2 ounce) can jellied cranberry sauce
- 2 tablespoons flour
- 2 tablespoons butter
- 1 (8 ounce) package onion soup mix
- 3-5 lbs rump roast

- 1/4 cup currant jelly
- 1-1/2 cups brown beef gravy
- 1 tsp. water
- 1-1/2 tsps. dry mustard
- 2-1/4 lbs. rump roast, well trimmed
- 1 tsp. dried rosemary leaves, crushed
- 2 cloves garlic, crushed

- 1/2 cup water
- 3-5 lbs rolled rump roast
- 1 teaspoon onion salt
- 1 tablespoon browning sauce
- 5-6 slices uncooked bacon
- 1 tablespoon water

- 1/2 lb button mushrooms
- 4 lbs boneless veal rump roast
- 11 3/4 ounces cream of mushroom soup
- 3 cups frozen baby carrots
- 1 bay leaf
- 1 teaspoon salt
- 2/3 cup white wine or water
- 1/2 teaspoon ground black pepper
- 1 medium onion
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram