Beef Entrees

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

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-degrees.
Prepare beef in oven bag
according to package 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 tender.
Remove beef from oven cooking bag.
Let stand, covered, for about 5 minutes;
cut into slices.
Arrange vegetables around beef
on serving platter.

Variation
Substitute parsnips, turnips
or rutabagas for the potatoes.

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.