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!