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Categories:
rump roast lemon onions carrots potatoes stalks celery green bell pepper clove garlic dry mustard thyme tomato juice
Viewed: 23 - Published at: a year agoIngredients
- 1 (2 lb.) bottom round or rump roast, trimmed
- juice of 1 lemon
- 2 onions, thinly sliced
- 8 baby carrots
- 2 medium potatoes, peeled and quartered
- 4 stalks celery, sliced
- 1 green bell pepper, sliced
- 1 clove garlic, chopped
- 1 tsp. dry mustard
- 1 tsp. dried thyme
- 2 c. tomato juice
Method
- Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast.