Tender
Pot Roast Beef
By Janice May
1 (2 lb) bottom round or rump roast, trimmed
juice of one lemon
1 oven cooking bag (great for easy cleanups!)
2 onions, thinly sliced
8 baby carrots
2 medium potatoes, peeled and quartered
4 stalks of celery, sliced
1 green pepper, chopped
1 clove garlic, chopped
1 tsp dry mustard 1 tsp dried thyme
2 cups tomato juice
Place beef in a shallow roasting pan. Sprinkle beef with lemon
juice; pierce with fork. Cover and refrigerate until ready to
roast. Preheat over to 350 degrees. Prepare beef in oven
cooking bag according to package directions. Return to roasting
pan. Arrange onions, carrots, and potatoes around beef. Top
with celery and bell peppers. Sprinkle beef with garlic, mustard,
and thyme. Pour tomato juice around beef cooking bag. Seal
bag; cut slits in top to vent steam. Roast for 1 hour or until
very tender. Remove beef from bag; let stand for 5 minutes before
cutting. Arrange vegetables around beef on a serving
platter. Enjoy!