Tender Pot-Roasted Beef
An oven-roasting cooking bag is the secret behind this delicious dinner. The moist heat formed in the bag roasts less tender cuts of beef with juicy, flavorful results.
1 (2-pound) bottom round or rump roast, trimmed
Juice of 1 lemon
Salt and freshly ground pepper to taste
1 oven cooking bag
2 cloves garlic, finely minced
1 teaspoon dry mustard
1 teaspoon dried thyme
1 large onion, thinly sliced
4 to 6 carrots, peeled and cut into 1 1/2-inch lengths
4 medium potatoes, peeled and quartered
2 stalks celery, sliced
1 green bell pepper, chopped
2 cups tomato juice
- Preheat oven to 350°F (175°C).
- Place beef in a shallow roasting pan. Sprinkle beef with lemon juice, salt, and pepper; pierce with a fork. Place beef in cooking bag and sprinkle with garlic, mustard and thyme. Arrange onion, carrots and potatoes around the beef. Top with celery and bell pepper. Pour tomato juice around beef. Seal bag; cut slits in top and place in a 13 x 9 x 2-inch baking pan. Roast for 1 hour or until very tender.
- Remove beef from cooking bag. Let stand, covered, for about 5 minutes.
- Cut into slices. Arrange vegetables around beef on a serving platter.
Makes 4 servings.