Tender Pot-Roasted Beef

By Dianewaldron

An oven-roasting cooking bag is the secret behind this inexpensive yet delicious dinner. The moist heat formed in the bag roasts less tender cuts of beef with juicy, flavorful results.

Ingredients

• 1 (2pound) 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 of celery, sliced
• 1 green bell pepper, chopped
• 1 clove garlic, chopped
• 1 tspn dry mustard
• 1 tspn dried thyme
• 2 cups tomato juice
• *Variation: experiment with other root vegetables, such as parsnips, turnips, or rutabagas, instead of the potatoes

Details

Servings 4
Preparation time 10mins
Cooking time 11mins

Preparation

Step 1

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.
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 a serving platter.

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