TENDER POT-ROASTED BEEF

2 pounds 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 and 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

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

WHEN READY TO COOK:
Preheat oven to 350 degrees.

Place 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 a serving platter.

Servings: 4
Source: Easy Everyday Cooking Cards