Tender Pot-Roasted Beef

1 2pound bottom round or rump roast, trimmed
Juice of 1 lemon
1 oven cooking bag
2 onions, thinly sliced
8 baby carrots
2 medium potatoes, peeled, quatered
4 stalks celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 teaspoon dry mustard
1 teaspoon dried thyme
2 cups tomato juice
  1. Place beef in a shallow roasting pan.
  2. Sprinkle beef with lemon juice; pierce with a fork.
  3. Cover and refrigerate until ready to roast.
  4. Preheat oven to 350 degrees F
  5. Prepare beef in oven cooking bag according to package directions.
  6. Return to roasting pan.
  7. Arrange onions, carrots and potatoes around beef.
  8. Top with celery and bell pepper.
  9. Sprinkle beef with garlic, mustard and thyme.
  10. Pour tomato juice around beef in cooking bag.
  11. Seal bag; cut slits.
  12. Roast for 1 hour or until very tender.
  13. Remove beef from oven cooking bag.
  14. Let stand, covered, for about 5 minutes; cut into slices.
  15. Arrange vegetables around beef on a serving platter.

Tips:
Make Ahead
Prepare as recipe directs 2 days ahead and refrigerate.
Place beef and vegetables in a microwave-safe dish; microwave on MEDIUM until heated through.

Variation
Experiment with other root vegetables, such as parsnips, turnips or rutabagas, instead of the potatoes.

To reduce cooking time to 45 minutes, follow recipe but cut the uncooked beef into 1/2 inch thick slices, arrange slices, slightly overlapping, in the oven cooking bag.

Good served with:


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