|
|
| | Tender Pot Roasted Beef One 2 pound bottom of 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 of celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 teaspoon of dry mustard
1 teaspoon of dried thyme
2 cups of tomato juice |
|
Place the beef in a shallow roasting pan. Sprinkle the beef with lemon juice, pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350ºF. Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange the onions, carrots and potatoes around beef. Top with celery and bell pepper. Sprinkle the beef with garlic, mustard and thyme. Pour tomato juice around beef in cooking bag. Seal the bag, cut slits. roast for 1 hour or until very tender. Remove the beef from oven cooking bag. Let stand, covered, for about 5 minutes, cut into slices. Arrange the vegetables around beef on a serving platter.
Serves 4 |
|
