Tender Pot-Roasted Beef

Ingredients

• 1 (2-pound) bottom round or rump roast, trimmed
• Juice of one lemon
• 1 oven cooking bag
• 2 onions, thinly sliced
• 8 baby carrots
• 2 medium potatoes, peeled, quartered
• 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

Instructions

Place beef in shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350.

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 pepper.

Sprinkle beef with garlic, mustard, and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender.

Remove beef from oven cooking bag. Let stand covered, for about 5 minutes; cut into slices. Arrange vegetables around beef on serving platter.

HINT: to reduce cooking time to 45 minutes, follow recipe but cut the uncooked beef into ½-inch thick slices. Arrange slices, slightly overlapping, in the oven cooking bag.

HINT #2: Make ahead - prepare as recipe directs 2 days ahead and refrigerate. Place beef and vegetables in a microwave-safe dish; microwave until heated through.