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Tender Pot-Roasted Beef*

Prep Time: 10 min
Cook Time: 1 hour

Ingredients:
1 (2-lb) 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, quartered
4 stalks celery, sliced
1 green bell 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 a fork. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees F.

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. (To reduce cooking time to 45 minutes, cut the uncooked beef into 1/2-inch thick slices. Arrange slices, slightly overlapping, in the oven cooking bag.)

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

Serves 4

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