- 4
Ingredients
- 1 2 pound bottom of rump roast, trimmed
- 1/4 cup lemon juice
- 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 cup tomato juice
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°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.
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 into1/2-inch-thick slices. Arrange slices, slightly over-lapping, in the oven cooking bag.