Best Served With: Buttered Noodles
Ingredients
| Ingredient | Amount |
|---|---|
| Bottom Round or Rump Roast | 2 pounds |
| Lemon Juice | A Squeeze |
| Oven Cooking Bag | 1 |
| Onions, Thinly Sliced | 2 |
| Baby Carrots | 8 |
| Potatoes, Medium | 2 |
| Celery Stalks | 4 |
| Green Pepper, chopped | 1 |
| Garlic Clove | 1 |
| Dry Mustard | 1 tsp |
| Dried Thyme | 1 tsp |
| Tomato Juice | 2 Cups |
Instructions
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Place beef in a shallow roasting pan. Sprinkle beef with lemon juice, pierce with a fork. Cover and refrigerate until ready to roast.
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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 green pepper.
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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.
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Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes. Arrange vegetables around beef on a serving platter.
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Enjoy!