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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is the only way we eat roast at our house. Makes a very tender roast and very flavorful vegetables. Ingredients:
2 lbs boneless bottom round roast or 2 lbs rump roast, trimmed |
1 lemon, juice of |
1 oven cooking bag |
2 onions, thinly sliced |
8 baby carrots |
2 medium potatoes, peeled and quartered |
4 stalks celery, sliced |
1 green bell pepper, chopped |
1 teaspoon dry mustard |
1 teaspoon dried thyme |
2 cups tomato juice |
1 garlic clove, chopped |
Directions:
1. Place beef in a shallow roasting pan.
2. Sprinkle beef with lemon juice; pierce with a fork.
3. Cover and refrigerate until ready to roast.
4. Preheat oven to to 350°F.
5. Prepare beef in oven cooking bag according to package directions.
6. Return to roasting pan.
7. Arrange carrots, onions, and potatoes around beef.
8. Top with celery and pepper.
9. Sprinkle beef with garlic, mustard and thyme.
10. Pour tomato juice around beef in cooking bag.
11. Seal bag shut; cut slits.
12. Roast for 1 hour or until very tender.
13. Remove beef from bag.
14. Let stand covered for about 10 minutes; cut into slices, serve with vegetables.
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