| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

An oven-roasting cooking bag is the secret behind this delicious dinner. The moist heat formed n the bag roasts less tender cuts of beef with juicy, flavorful results.

Tender Pot-Roasted Beef

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

1. Preheat oven to 350*F (175*C).
2. 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.
3. 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 to 6 servings.

||| Save this Recipe on Delicious |||