1 2 lb. bottom round or rump roast, trimmed
Juice of 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 clove garlic, hopped
1 tsp. dry mustard
1 tsp. dried thyme
2 cups tomato juice

Serves 4

Recipe from Easy Everyday Cooking
 

Place beef in a shallow roasting pan.  Sprinkle beef with lemon juice; pierce with a fork.  Cove and refrigerate until ready to roast.  Preheat oven to 350 degrees.

Prepare beef in oven cooking bag according to pkg. directions.  Return to roasting pan.  Arrange onions, carrots and potatoes around beef.  Top with celery and bell pepper.

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. 

Remove beef from oven cooking bag.  Let stand, covered, for about 5 min. cut into slices.  Arrange vegetables around beef on a serving platter.

Tip:
Experiment with other root vegetables, such as parsnips, turnips or rutabagas, instead of the potatoes.

To Make Ahead:
Prepare as recipe directs 2 days ahead and refrigerate.  Place beef and vegetables in a microwave safe dish; microwave on Med. until heated through.