Rump Roast in a Bag

1 (10 pound) beef roast, tied
5 cloves garlic
5 green onions, chopped
5 hot pickled peppers
4 pounds mushrooms
Salt and pepper
1 tablespoon all-purpose flour
8 large carrots
8 medium size potatoes
1/2 cup chopped parsley
1 cup chopped green onion
1 teaspoon celery seed
2 cups dry white wine
1 cup water
1/2 teaspoon aromatic bitters
2 tablespoons soy sauce
Ground red pepper (cayenne)
Salt to taste

Cut 5 holes deep in the roast and stuff them with the garlic, onions and peppers. Clean mushrooms well. Pat salt and pepper on the roast. Place flour in large turkey-size oven cooking bag and shake it around in bag. Place roast in bag and arrange mushrooms, carrots and potatoes around it. Add parsley, green onion and celery seed.

Combine wine, water, bitters, soy sauce, cayenne and salt to taste and pour into bag. Tie the bag and punch 12 holes at random in top with a two-tined kitchen fork. Roast 1 1/2 hours at 350 degrees F.