Pot Roast with Vegetables

[Kitchen Witch]

Pot Roast with Vegetables



If you're cooking for yourself, buy a one pound roast instead of two pounds and cut below ingredients by 1/2. Use leftovers for lunch, snacks, and the next day's meal.

Your serving should be 4 ounces of roast. That's about 4 good slices which is plenty. Eat your portion and no more! Save the rest for lunch, next day dinner or other family members. That's the secret to losing weight.

Prep Time: 15 minutes
Cook Time: 1 hour
Serving size
calories
fat

Roast Beef (4 0z) 250 11
Potatoes ( 1/2 cup peeled) 60 0
Other Veggies (1/2 cup) 30 0
Total
340
11

2 pound bottom round or rump roast (trim the fat!!!!)
1 Oven Cooking Bag
2 medium potatoes (peeled and quartered)
1 green bell pepper - chopped
2 onions - thinly sliced
10 baby carrots
4 celery stalk - sliced
1 garlic clove - chopped
1 teaspoon dry mustard
1 teaspoon dry thyme
2 cups tomato juice
1 lemon - squeeze juice from lemon

Step 1

Place roast in shallow roasting pan. Trim and remove all fat

Squeeze lemon over roast and pierce with a fork

Preheat oven at 350 F

Step 2

Place roast in oven cooking bag according to instructions on bag.

Cut and peel potatoes and arrange them around roast. Also arrange carrots and onions around roast inside cooking bag.

Put celery and bell pepper on top of roast.

Sprinkle dry mustard, thyme and garlic over roast

Step 3

Pour tomato juice around beef in bag.

Seal bag and cut slits in bag for venting

Roast 1 hour at 350 F

Step 4

Remove from bag and let stand 5 minutes

Cut into slices and enjoy. You will have natural gravy from the meat juices that will smother the vegetables for a delicious meal.