Recipes:
**Tender Pot-Roasted Beef**
**INGREDIENTS**
1 (2-pound) bottom
round or rump
roast, trimmed
Juice of 1 lemon
1 oven cooking bag
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 teaspoon dry
mustard
1 teaspoon dried
thyme
2 cups tomato juice
**SERVES 4**
**Make Ahead**
Prepare as recipe directs
2 days ahead and refrigerate.
Place beef and vegetables in a
microwave-safe dish;
microwave on MEDIUM until
heated through.
**VARIATION**
Experiment
with other root
vegetables, such
as parsnips, turnips
or rutabagas,
instead of
the potatoes.
**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.
**2** 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.
**3** 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.
**4** Remove beef from
oven cooking bag. Let
stand, covered, for about
5 minutes; cut into slices.
Arrange vegetables around
beef on a serving platter.
Make It Quicker
• To reduce cooking
time to 45 minutes,
follow recipe but cut
the uncooked beef into
½-inch-thick slices.
Arrange slices, slightly
overlapping, in the
oven cooking bag.
