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, 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

Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refridgerate until ready to roast. Preheat oven to 350 degrees.
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 bell pepper.
Sprinkle beef with garlic, mustard and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast 1 hour or until very tender.
Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes; cut into slices. Arrange vegetables around beef on a serving platter.