"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tender Pot-Roasted Beet Recipe

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This recipe for Tender Pot-Roasted Beet, by , is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
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 medium potatoes peeled and quartered
4 stalks celery sliced
1 green bell pepper chopped
1 clove garlic chopped
1 tsp dry mustard
1 tsp dried thyme
2 c tomato juice

Directions:
Directions:
Place beef in a shallow roasting pan. Sprinkle beef with lemon juice and pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350F. 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 and cut slits. Roast for 1 hour or until very tender. Remove beef from oven cooking bag. Let stand covered for about 5 min and cut into slices. Arrange vegetables around beef on a serving platter.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Experiment with other root vegetables, such as parsnips, turnips or rutabagas, instead of potatoes.

 

 

 

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