Tender Pot-Roasted Beef
	1 2 lb    Bottom round or rump roast, trimmed   1   Juice from 1 lemon   1   Oven cooking bag   2   Onions, thinly sliced   8   Baby Carrots   2 med    Potatoes, peeled, quartered   4 stalks    Celery, sliced   1   Green Bell Pepper, chopped   1   Garlic clove, chopped   1 tsp    Dry Mustard   1 tsp    Dried Thyme   2 cups    Tomato Juice     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° 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.   Servings: 4   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.