"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tender Pot-Roasted Beef Recipe

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This recipe for Tender Pot-Roasted Beef, by , is from The Rio-Sandone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Rio-Russomano
Added: Tuesday, October 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 2lb 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 stalk celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 tsp dry mustard
1 tsp dried thyme
2 cups tomato juice

Directions:
Directions:
1. Place beef in a shallow roasting pan. Sprinkle beef with lemon juice. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees.

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 belt 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 minutes; cut into slices. Arrange vegetables around beef on a serving platter.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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