Tender Pot-Roasted Beef Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - 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 cloves - Garlic, chopped
  • 1 teaspoons - Dry Mustard
  • 1 teaspoons - Dried Thyme
  • 2 cups - Tomato Juice
  • Directions:

    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.

    Main Ingredient:

    Rump Roast

    Category:  Beef

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 1 hour(s)


    To reduce cooking time to 45 minutes, follow recipe but cut the uncooked beef into 1/2-inch thick slices. Arrange slices, slightly overlapping, in the oven cooking bag.


    Easy Everyday Cooking


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    Posted On:

    May 7, 2020

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