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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tender Beef Pot Roast Recipe

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This recipe for Tender Beef Pot Roast is from The Heilman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2-Pound Bottom Round or Rump Roast, Trimmed
1 Lemon, juiced
1 Oven Cooking Bag
2 Onions, thinly sliced
8 Baby Carrots
2 Medium Potatoes, peeled and quartered
4 Stalks of 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:
Preheat the oven to 350 degrees.

Place the beef in a shallow roasting pan. Sprinkle the beef with the lemon juice and pierce it with a fork. Cover and refrigerate until ready to roast,

Place the beef into the cooking bag according to package directions, You will likely need to add 2 T of flour to the bag to avoid an explosion during cooking. Place the bag containing the beef into the cleaned roasting pan and arrange the onions, carrots, and potatoes around the beef. Top it with the celery and bell pepper.

Sprinkle the beef with the garlic, mustard, and thyme. Pour tomato juice around the beef inside the bag. Seal the bag and cut some slits on the top of the bag.

Roast it for 1 hour or until very tender.

Remove the beef from the bag. Let it stand, covered with foil, for about 5-10 minutes. Cut the beef into slices. Arrange the vegetables around the beef on a serving platter.

Note, If you are preparing this dish at the last minute, pre-cut the uncooked beef into 1/2 inch slices. arrange the slices, slightly overlapping, in the oven cooking bag. It will reduce your cook time to about 45 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes, 45-60 minutes to bake.
Personal Notes:
Personal Notes:
This recipe provides a lot of vegetables in the cooking bag. For me, when serving 4 people, you won't have enough veggies for a crowd of four people. Add in some extra carrots , potatoes, and celery to ensure everyone gets their veggies. You may also wish to simply make mashed potatoes separately.

 

 

 

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